Sea Bass Carpaccio
The delicate crudo-type dishes that have become so popular are newcomers to the Greek recipe world but perfect Mediterranean Diet dishes! Greek chefs started the trend by using great Greek olive oil, herbs and alcoholic beverages as marinades for raw fish. Mediterranean sea bass, one of the most important farmed fish in Greece, makes a beautiful carpaccio. Drizzle even more EVOO on top to make this vibrant recipe even more cravable.
For the Marinade
- ¼ cup 60 ml ouzo
- 3 tablespoons strained fresh grapefruit juice
- 2 tablespoons strained fresh orange juice
- 2 tablespoons strained fresh lemon juice
- ¼ cup 60 ml extra-virgin Greek olive oil
- ¼ teaspoon Greek boukovo or red pepper flakes
- 1 teaspoon coarse salt
- Freshly ground black pepper
- 2 6-ounce skinless sea bass fillets, thinly sliced crosswise on an angle
- ½ grapefruit cut into 3 wedges, peeled, and sliced thin into triangular pieces
- 1 small orange peeled, sectioned, and cut into thin triangular slices
- 1 small scallion thinly sliced
- 1 tablespoon chopped fresh dill
Make the marinade: In a small saucepan, heat the ouzo over medium heat for about 5 minutes to cook off the alcohol. (Keep the kitchen fan off and stand away from the saucepan because the ouzo may ignite, which is natural when heating alcohol; the flame will die down in a few seconds.) Remove from the heat and let cool.
Whisk together all the marinade ingredients in a large bowl. Add the sea bass and marinate for 1 hour in the refrigerator.
Serve the fish on a large plate with the citrus slices, scallions, and dill.
Drizzle if desired with a little of the marinade and additional extra virgin Greek olive oil.