Sea bass crudo

Ingredients:

• 1 bay fillet (170 gr.)
• 1 small Thai chili, thinly sliced
• Zest of half a lime
• Fresh coriander leaves, for serving
• 1 tbsp extra-virgin olive oil
• 1 tbsp freshly squeezed lime juice

Preparation:

1. Using a sharp knife, slice the sea bass as thinly as possible, removing the skin. Arrange the slices slightly overlapping on a cold serving plate.
2. Sprinkle the fish with chopped chili, lime zest, cilantro leaves, and a generous pinch of salt and black pepper. Just before serving, drizzle with olive oil and lime juice.