Tiradito with Sea Bass

Ingredients

• Scorpion fish fillet 1 piece
• Cucumbers 1 piece
• Celery stalk ¼ pieces
• Radish ½ pieces
• Scallions 1 stalk
• Olive Oil 2 spoons
• Meyer Lemon Juice 1 tablespoon
• White Pepper (whole) to taste
• Salt to taste

Step-by-Step Guide

Step 1

Slice one medium cucumber into very thin, almost transparent rounds. Choose a small plate and arrange the cucumber slices tightly, side by side, without gaps or overlaps. This will serve as a background for the fish, both in flavor and appearance: the fresh herbs will shine through the layer of sea bass fillets.

Step 2

Place the sea bass fillet in front of you on a cutting board and, using a long fish knife, carefully slice thin pieces away from you until only the skin remains. If any pieces of skin accidentally end up on the flesh, they should be trimmed off. Arrange the fish slices over the cucumbers in a similarly dense and thin layer as the previous one.

Step 3

Squeeze about a quarter of a lemon — you will need one tablespoon of fresh lemon juice for the tiradito. Mix it in a small bowl with two tablespoons of olive oil. The more aromatic the oil you choose, the better. You should mix vigorously to achieve a cloudy, homogeneous mixture that doesn't separate into different layers.

Step 4

Lightly season the fish arranged on the plate with salt and pepper. Black pepper can be used, but freshly ground white pepper is a better choice as it is more aromatic. Then, using a spoon, brush the sea bass with a mixture of oil and lemon juice. How generously you apply the oil is a matter of taste and depends on how much you want to preserve the flavor of the raw fish.

Step 5

Slice the celery stalk into the thinnest long strips, cut half of the fresh radish into equally thin half-moons, and chop one green onion stalk into small rings. Arrange the celery in a grid pattern on the fish, and then create a mound of radish and onion on top. Lightly sprinkle everything with salt and pepper again.