Sea Bass Crudo

When you've got a perfectly fresh piece of fish to work with, there's little needed to complement its briny flavors. A little lime, some chile, fresh cilantro, and a good-quality olive oil turn simple seafood into a sophisticated starter.
  • Total: 20 min
  • Prep: 20 min
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1 (6-ounce) boneless sea bass fillet

1 small Thai chile, thinly sliced

Zest of 1/2 a lime

Fresh cilantro leaves, for garnish

Sea salt and freshly ground pepper

1 tablespoon extra-virgin olive oil

1 tablespoon fresh lime juice


  1. 1. Slice the sea bass as thinly as possible with a sharp knife, discarding the skin. Lay the slices on a cold serving plate, overlapping slightly.
  2. 2. Sprinkle the fish with the sliced chile, lime zest, cilantro leaves, and a generous pinch each of salt and pepper. Drizzle with the oil and lime juice just before serving.
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