Sea Bass Carpaccio with Coriander and Grapefruit

Like all raw fish dishes, this one is about the quality of the sea bass. Good olive oil is also key: Lokanta Maya’s chef, Didem Senol, uses oil her father presses himself in the south of Turkey (her family picks the olives, too).


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  • Total Time:
  • Servings: 4

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  • 3 tablespoons fresh grapefruit juice
  • 2 tablespoons fresh orange juice
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon ground coriander
  • Salt
  • Freshly ground pepper
  • Two 6-ounce skinless black sea bass fillets, thinly sliced crosswise on the diagonal
  • 4 grapefruit sections, cut into 3 pieces each (see Note)
  • 2 orange sections, cut into 3 pieces each (see Note)
  • 1 small scallion, thinly sliced
  • 1 tablespoon chopped dill
  • Toasted thin baguette slices, for serving

How to make this recipe

  1. In a small bowl, combine the grapefruit and orange juices with the oil and coriander. Season the dressing with salt and pepper.

  2. Arrange the sea bass slices on a platter. Drizzle with the dressing and scatter the citrus sections, scallion and dill on top. Let stand for 3 minutes. Serve with toasts.


To make the citrus sections, use a sharp knife to cut off all of the skin and bitter white pith from the grapefruit and orange. Cut in between the membranes to release the sections.

Suggested Pairing

Delicate crudos and ceviches call for minerally, light-bodied white wines like Albariño.

Photo © Michael Turek Published May 2012

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