Sea Bream Carpaccio Recipe
This Japanese-style carpaccio dish features low-fat sea bream strewn with a vibrant medley of vegetables. The tangy lemon and black vinegar dressing seeps into the slivers of sea bream, bringing out the fresh umami flavour of the raw fish. Add this dish to your list of raw food diet recipes and enjoy your fish market-fresh all week long.
Thinly slice one of the cucumbers lengthwise using a peeler. Grate the other cucumber. Thinly slice the radishes using a slicer.
Spoon out about seven equal portions of grated cucumber onto the serving dish.
Take the sea bream from the PrimeFresh fridge compartment and slice it at a 45-degree angle. Then place each slice on top of grated cucumber.
Arrange the cucumber strips and radish slices on the dish.
Cut the lemon peel into strips about 3mm wide, and scatter over the dish along with the French parsley. Drizzle with olive oil.
Mix the black vinegar, soy sauce and lemon juice to make the dressing and drizzle over the dish before serving.