Sea bass crudo
Votes: 3
Time: 20 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
If you have a fresh piece of fish, all you need to do is add a few ingredients to complement its salty flavor. A squeeze of lime, a little chili, fresh cilantro, and good-quality olive oil transform even a simple sea bass into an exquisite appetizer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 bay fillet (170 gr.)
- 1 small Thai chili, thinly sliced
- Zest of half a lime
- Fresh coriander leaves, for serving
- 1 tbsp extra-virgin olive oil
- 1 tbsp freshly squeezed lime juice
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Cooking the dish according to the recipe:
- Using a sharp knife, slice the sea bass as thinly as possible, removing the skin. Arrange the slices slightly overlapping on a cold serving plate.
- Sprinkle the fish with chopped chili, lime zest, cilantro leaves, and a generous pinch of salt and black pepper. Just before serving, drizzle with olive oil and lime juice.
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