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Sea bass carpaccio with mastiha

karpatsio-tsipouras-me-mastiha-chiou
Sea bass carpaccio with mastiha

Ingredients for 8 servings

  • 1 kg sea bass
  • 80ml freshly squeezed lemon juice
  • 60ml white wine vinegar
  • 600ml extra virgin olive oil
  • 3 tbsp ground coriander seeds
  • 2 tbsp ground fennel seeds
  • 1 tbsp sumac
  • 3 green cardamom pods, lightly crushed
  • 3 pieces of star anise
  • 1/2 tsp freshly ground mastiha
  • 3 strips of dried orange zest

Cooking instructions

  1. Clean and prepare the fish: remove the scales and the entrails, and clean it carefully. Cut the sea bass into fillets and then slice the fillets into wide 5 cm strips.
  2. Whisk together the lemon juice, vinegar, olive oil, and spices. Layer the fish in a container and pour the marinade over it. Let it marinate, at room temperature, for 3 hours.
  3. Note: The fish can stay in the refrigerator with its marinade. Before serving, allow it to come to room temperature.
  4. Serve.

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