Recipe Sea bream carpaccio with Hebbesu sauce
This carpaccio of sea bream with hebesu is a fresh, elegant starter that highlights a little-known Japanese citrus fruit. The delicate fragrance of the Hebesu adds a gentle acidity that enhances the delicacy of the raw fish, while the dill adds a light aromatic touch. A simple, refined recipe, ideal for discovering Japanese citrus fruits in a modern preparation.
- Author
- Himuka Hebesu
- Prep Time
- 15 minutes
- Cooking Time
- 0 minutes
- Servings
- 2
Ingredients
- Sea bream sashimi, about 200 g
- Hebesu slices
- Zest of hebesu as desired
- Dill according to taste
- Olive oil 2 tbsp
- Hebe juice 1.5 tablespoons
- Salt two pinches
Directions
- Slice the sea bream into thin strips.
- Mix the hebesu juice with the salt and olive oil. Marinate slices in this mixture. Place in refrigerator for 10 minutes.
- Arrange the Hebe slices on a plate. Add slices of marinated sea bream, grate a little zest from the hebesu and garnish with dill.
