Carpaccio of sea bass with citrus fruits

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20min

•

Easy

Making sea bass carpaccio is not difficult at all with this recipe! The summery vinaigrette made from citrus fruits adds a fresh touch.

Making sea bass carpaccio is not difficult at all with this recipe! The summery vinaigrette made from citrus fruits adds a fresh touch.
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Ingredients

What do you need?

Quantity: 4P

500 to 600 g sea bass fillet, skinless and boneless
2 pink grapefruits
1 red onion
zest of 1 lemon
Pepper and salt from the grinder

Citrus vinaigrette
150 ml mild olive oil
100 ml orange juice
Pepper and salt from the grinder
0.5 bunch of chives

500 to 600 g sea bass fillet, skinless and boneless
2 pink grapefruits
1 red onion
zest of 1 lemon
Pepper and salt from the grinder

Citrus vinaigrette
150 ml mild olive oil
100 ml orange juice
Pepper and salt from the grinder
0.5 bunch of chives
Preparation method

How do you make this?

Carefully check your fillets to ensure there are no bones left. Then cut them diagonally into thin slices and arrange them on the 4 plates, cover, and place them cold in the refrigerator. Peel the grapefruit, making sure to remove all the white pith as it is bitter, then cut the segments from between the membranes, squeezing out the remaining juice as well. Cut the onion in half and then slice it as thinly as possible on the diagonal.

Put everything for the vinaigrette in a bowl, cut the chives into super fine rings, and stir them in. Taste and season with pepper and salt. Distribute the grapefruit segments and the onion over the sea bass, and return it to the refrigerator if you are not serving it immediately; the citrus will cook the fish and make it tougher. Just before serving, drizzle the entire dish with the vinaigrette. Optionally serve with toasted slices of bread.

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Did you recreate this recipe and was it tasty? Then definitely share it on social media and tag @sofiedumontchef! I would love that! Enjoy.