© Michael Turek
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
How to Make It
Step 1
In a small bowl, combine the grapefruit and orange juices with the oil and coriander. Season the dressing with salt and pepper.
Step 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.
Notes
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.
