Sea bass tiradito

Slice one medium cucumber into very thin, almost transparent rounds. Choose a small plate and tightly arrange the cucumber rounds on it, without gaps or overlaps. This will serve as a flavor and visual background for the fish: fresh greens will shine through the layer of sea bass fibers.

Place the sea bass fillet in front of you on a board and, using a long fish knife, carefully slice thin pieces away from you until only the skin remains. If the skin accidentally gets on the pieces of flesh, it should be cut off. Lay the fish slices on the cucumbers in the same dense and thin layer as before.

Squeeze about a quarter of a lemon — you'll need one tablespoon of fresh lemon juice for tiradito. Mix it in a small container with two tablespoons of olive oil. The more aromatic the oil you choose, the better. Mix vigorously to achieve a cloudy, homogeneous mixture that doesn't separate into layers.

Slightly salt and pepper the fish laid out on the plate. The pepper can be black, but freshly ground white is better: it is more aromatic. Then, use a spoon to coat the sea bass with a mixture of oil and lemon juice. How generously to pour the oil is a matter of taste and how much you want to preserve the flavor of the raw fish.

Slice the celery stalk into very thin long strips, half of the fresh radish into similarly thin half-moons, and chop one green onion into small rings. Arrange the celery on the fish, then create a mound of radish and onion on top. Lightly sprinkle everything with salt and pepper again.