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
Save Recipe


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.

Sauteed Chilean Sea Bass

Pan Fried Sea Bass

Sea Bass alla Fiorentina

Chilean Sea Bass with Spicy Fruit Salsa