Sea bream carpaccio with mango
The combination of raw fish and fruits makes a tasty dish. Your guests will be impressed.
1. Place the bream fillets in the freezer for 20 minutes. Meanwhile, wash and dry herbs. Thin out and keep 1 basil branch and finely mince the leaves. Set aside.
2. Wash peppers, remove seeds and white parts, then cut into strips. Peel and slice the mangoes. Squeeze the limes and mix in a bowl with oil. Salt and pepper.
3. Take the fish from the freezer and cut into very thin slices. Place in a shallow bowl and sprinkle with lime sauce. Store in the fridge for 1 hour.
4. In 6 plates, divide the sea bream carpaccio and mango slices, and top off with peppers. Garnish with basil and mint . Sprinkle with hazelnuts and chopped basil.
Discover more carpaccio recipes:
Strawberry carpaccio
Vanilla scallop carpaccio
Cantaloupe, bacon, pear and fig carpaccio
Photo credit: Sucré Salé
