Sea Bass Carpaccio with Zucchini

Appetizers | Italian cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Sea Bass Carpaccio with Zucchini

Ingredients

Scorpion fish fillet - 14.1 oz
Courgette - 2 pieces
Sugar - 1 teaspoon
Lime - 1 piece
Basil - to taste
Olive Oil - 3 tablespoons
Ocean salt - ½ teaspoon

Step by Step guide

Step 1

Remove the zest from the lime, finely chop it, and squeeze out the juice. Chop the basil, mix it with the zest, add the oil, sugar, and salt.

Step 2

Place the fillet in a plastic bag, pour in the prepared mixture. Remove the air from the bag, seal it tightly, and let it sit for 15 minutes at room temperature to marinate the fish. After 15 minutes, place the bag in the freezer for half an hour.

Step 3

Peel the zucchini, and cut it into thin noodles. The zucchini itself will not be needed; it can be used for another dish. Soak the green noodles in lime juice and use them for garnish.

Step 4

Remove the fillet from the freezer, slice it very thinly with a sharp knife, and arrange it on a plate so that the pieces slightly overlap each other. Garnish with the green zucchini noodles.