Gilthead Bream Carpaccio Spiced with Chios Mastiha

INGREDIENTS 8 PORTIONS
  • 1 kilo (2.2 pounds) gilthead bream

  • 80 ml fresh strained lemon juice

  • 60 ml white wine vinegar

  • 600 ml Greek extra-virgin olive oil

  • 3 Tbsp. crushed coriander seeds

  • 2 Tbsp. crushed fennel seeds

  • 1 Tbsp. sumac

  • 3 green cardamom pods, lightly crushed

  • 3 pieces star anise

  • 1/2 tsp. freshly ground Chios Mastiha

  • 3 strips dried orange zest

PREPARATION
  1. Wash and clean the fish: Remove its scales and viscera and rinse thoroughly. Fillet the fish and cut each fillet into 5-cm- (2-inch-) wide strips.

  2. Whisk together the lemon juice, vinegar, olive oil, and spices. Place the fish in overlapping layers inside a container and pour over the marinade. Marinate, unrefrigerated, for 3 hours..

  3. Serve.

RECIPE'S PRODUCTS

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