Easy seabass carpaccio recipe by Yannick Alleno

Serves 4 persons

Preparation time :  30 minutes

INGREDIENTS

- 4 sea bass fillets

- 4 tsp of yuzu juice or lemon juice 

- 2 tbsp of Kalios olive oil

- 1 cucumber

- salt and pepper

- 3 finger lime or yuzu pearls

- 16 pieces of shiso green leaves

- 16 pieces of shiso purple leaves

- 12 pieces of mizuna leaves

METHOD 

1- Cut the seabass fillets into 2 mm thick stripes, then arrange them nicely with a cookie cutter on a plate. Reserve in the chiller.

2- Dressing instructions : mix together the yuzu juice or lemon juice, olive oil, salt and pepper, keep aside in the chiller. 

3- Peel the cucumber, cut into very fine dice, season with salt, pepper and olive oil. 

4- Brush the seabass carpaccio with the dressing using a brush. Adjust the seasoning. 

5- Spread the lime caviar or yuzu pearls on top of all plates. 

6- Arrange everything harmoniously, cucumber, shiso leaves, mizuna leaves on top of the carpaccio.

7- Serve immediately.