Marinated sea bass carppaccio

Marinated sea bass carppaccio

This gourmet dish has very few ingredients but it is essential that they are of very good quality, mainly a good extra virgin olive oil Corona de Baena and a large and very fresh sea bass. For the marinated sea bass carppaccio, we recommend the consumption of this starter due to its multiple characteristics for our health, since sea bass is a fish with excellent nutrients for our body.

1. Clean the skin and bone the sea bass loin.
2. Make a marinade with 60% water and 40% apple cider vinegar, salt, grated garlic, and grated lime skin.
3. Add the sea bass loin to the marinade and leave to marinate for a minimum of 24 hours. Then remove from the marinade and set aside.
4. Crush the tomato and season with salt and our Extra Virgin Olive Oil (EVOO) Corona de Baena.
5. Slice the sea bass loin into thin slices and place on the plate where we are going to present.
6. Drizzle around with the spiced tomato juice and finish with EVOO Corona de Baena.
7. Serve.

Recipe prepared by Restaurante Ermita de la Candelaria, Córdoba.