Ambassadeurs Cookbook is a fine flavors collection of Greece and recipes by Greek Chefs cooking with excellent quality local ingredients.
Aegean seabass carpaccio with Chios mastic
Executive Chef Sotiris Evaggelou
Ingredients:
- 400 gr seabass fillet
- 1 lime
- 1 orange
- 1 pink grapefruit
- 10 gr. grated ginger
- 1 tomato peeled and cut in small cubes
- 20 ml extra virgin olive oil
- 1/2 red chilli pepper fine cut
- 1 gr. mastic powder
- 4 gr. sea salt
- fresh grated black pepper
- marjoram, oregano, coriander leaves
Cooking instructions:
Cut the sea bass fillets in thin slices and put them in a plate.
Sprinkle with lime and orange juice, grated lime, red chilli, ginger and season with salt and pepper.
Wait for 1′ and then add the mastic powder and the olive oil.
Decorate with the leaves of fresh herbs and fillets of orange & pink grapefruit.
Finish with dried red chilli stems and serve.
Chef’s bio
Chef Sotiris Evaggelou is the Executive Chef of the distinguished Makedonia Palace hotel in Thessaloniki.A multi awarded Chef, with a consecutive professional background of 35 years at the culinary scene of Greece.A true ambassadeur of Greek gastronomy.
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