The sea bass sashimi

Marinated in tangerine juice and persimmon - by Yiannis Bourodimos



Fish from Greece sea bass
Zest and juice from one tangerine
Olive oil
Salt, pepper
Lemon grass
1 persimmon


Fillet the fish and cut it into very thin slices. Mix together the tangerine juice and zest, olive oil and herbs. Place the fish slices in the juice and top it with pieces of persimmon for a special twist.