Seabass carpaccio with Chios mastic is a recipe of Executive Chef, Sotiris Evaggelou highlighting the Aegean delicacy of an exquisite fish.
Seabass along with sea bream, in terms of nutritional value, belong to the most sought after fish in the Mediterranean, particularly rich in omega-3 fatty acids.
Seabass is considered an exquisite fish in Greek cuisine and can be cooked in many ways such as grilled, steamed, baked.
Sotiris Evaggelou, the Executive Chef of Makedonia Palace prepares one of his favorite recipes with aromas and flavors of Greece.
Seabass carpaccio with Chios mastic
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 seabass 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 minute and then add the mastic powder and the olive oil.
Decorate sea bass with the leaves of fresh herbs and fillets of orange & pink grapefruit.
Finish with dried red chilli stems and serve.
Chef’s Bio
Sotiris Evaggelou is Executive Chef at the distinguished Makedonia Palace in Thessaloniki.
He is a multi awarded Chef with a consecutive professional background of 35 years at the culinary scene of Greece.
A true Ambassadeur of Greek gastronomy.
English (UK) 
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