Marinated Sea Bass Carpaccio

RECIPES/FISH

Marinated Sea Bass Carpaccio

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Recipe-Ingrediants

A cooking method that marinates the meat thanks to the acidity of citrus fruits, allowing us to enjoy a dish that bursts with freshness, flavor, and aromas. We have already encountered it in restaurants, and we are seeing it more and more frequently, with familiar names like "ceviche," "tiradino," "tartare," and others, all of which feature fresh fish and marination.
Let's not forget that our tradition follows a similar logic with marinated anchovies and marinated sardines.
So, if we want to have this incredibly tasty dish on our table, we need to secure a fresh sea bass and ask our fishmonger to remove the bones and fillet it. All that's left for you to do is to cut it into thin slices with a very sharp knife or, if you prefer, into small cubes.

Our Ingredients:
• Approximately 300g filleted sea bass
• 3 tbsp olive oil
• 1 tbsp lime juice and zest
• 1 tbsp orange juice and zest
• 1 tbsp ginger juice
• 1 tbsp lemon juice and zest
• Finely chopped parsley or cilantro

Directions

Mix all the ingredients together, except for the parsley or cilantro. Cut the fillet into very thin diagonal slices and place them in a small bowl. Pour the marinade over the slices, ensuring that the membrane covers the entire surface of the fish to make sure the fillets are immersed in the marinade. Cover the bowl with plastic wrap, making sure it touches the surface of the fish, and refrigerate for approximately 20 minutes (the color of the fish will change, becoming whiter). Next, remove the fillets from the marinade and arrange them on a plate, sprinkling them with finely chopped parsley or cilantro.
Note: If you have cut the sea bass into small cubes, the marination time may be slightly longer.
Enjoy!