Recipe Sea bream carpaccio with Hebbesu sauce

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Portion

Preparation time

15 minutes

Cooking time

0 minutes

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

Image of Recipe Sea bream carpaccio with Hebrew sauce

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

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Instructions

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.

Video recipe

@irasshai.paris SCALLOP, DAIKON, AND YUZU CARPACCIO A simple and delicious recipe for the holidays! Ingredients: (serves 4) - 10/12 scallops - 1/2 daikon - olive oil - yuzu juice - shiso furikake & ume plum - a few shiso leaves - salt & pepper #recipes #quickrecipe #cooking #recipe #carpaccio ♬ Christmas Theme - Sound Gallery by Dmitry Taras

Recipe notes

Sea bream carpaccio with hebesu highlights a still confidential Japanese citrus fruit, appreciated for its mild acidity and subtle fragrance. This fresh, light recipe explores an alternative to yuzu or sudachi, while highlighting modern Japanese cuisine. Ideal for research into Japanese citrus fruits, sea bream sashimi or refined Japanese-inspired starters, it offers a great opportunity to showcase Hebesu, a rare product that attracts fans of Japanese gastronomy and lemony flavors.

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