Sea Bass Crudo
2 servings
20 minutes
Crudo made from sea bass is a refined dish of Italian cuisine that embodies simplicity and elegance. Its roots trace back to Mediterranean gastronomic traditions where the freshness of ingredients plays a key role. Tender slices of sea bass fillet marinated in aromatic olive oil, lemon juice, and subtle notes of wasabi and ginger reveal a richness of flavors, creating a harmonious balance between light acidity and spiciness. This exquisite recipe highlights the natural sweetness of the fish, making it juicy and tender. Crudo is served chilled, enhancing the dish's freshness. It is perfect as an elegant appetizer that complements the taste of white wine or refreshing cocktails. Crudo is a culinary art meant to delight anyone who appreciates the effortless yet impeccable cuisine of Italy.
1
Prepare all the ingredients.
2
Prepare fresh chilled fish: fillet it and use tweezers to remove all bones.
3
Slice 200 grams of fillet into thin pieces.
- Sea bass fillet: 200 g
4
Sprinkle the sliced fillet with 1.5 grams of salt.
- Salt: 2 g
5
Squeeze juice from half a lemon.
- Lemon: 0.5 piece
6
Mix the juice with olive oil.
- Olive oil: 30 ml
7
Add wasabi, grated ginger, and soy sauce to the mixture and mix thoroughly.
- Wasabi: to taste
- Grated ginger: 0.5 teaspoon
- Soy sauce: 15 ml
8
Pour the prepared sauce over the sliced fillet.
9
Leave the fish to marinate in the sauce for 10 minutes.
10
Serve the crudo immediately, optionally garnish with fresh herbs.