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