Gilthead Bream Carpaccio with Chios Mastiha
Raw gilthead bream carpaccio cured in lemon juice, white wine vinegar, and Greek olive oil infused with crushed coriander, fennel, sumac, cardamom, star anise, and Chios mastiha. Light, aromatic, and ready in three hours at room temperature.
Ingredients
- 1 kilo gilthead bream, cleaned and filleted
- 5 ½ tbsp fresh lemon juice, strained
- 4 tbsp white wine vinegar
- 2 ½ cups Greek extra-virgin olive oilItalian extra-virgin olive oil1:1fat
removes regional identity
- 3 Tbsp coriander seeds, crushed
- 2 Tbsp fennel seeds, crushed
- 1 Tbsp sumacground lemon zest0.75:1citrus acid
adds brightness, reduces tannic spice
- 3 green cardamom pods, lightly crushed
- 3 star anise
- ½ tsp Chios mastiha, freshly groundmastic resin or gum arabicequalspice
differs in resin profile and origin
- 3 dried orange zest, strips
Instructions
- 1
Wash and clean the fish, removing scales and viscera, then rinse thoroughly.
- 2
Fillet the fish and cut each fillet into 5-cm-wide strips.
- 3
Whisk together lemon juice, vinegar, olive oil, coriander seeds, fennel seeds, sumac, cardamom pods, star anise, Chios mastiha, and dried orange zest.
- 4
Layer fish strips overlapping in a container and pour marinade over them.
- 5
Marinate unrefrigerated for 3 hours.
Good to Know
Refrigerate in marinade up to 2 days; consume within 24 hours for optimal texture.
Prepare marinade and marinate fish up to 3 hours before service.
Serve chilled on a flat plate with marinade spooned over. Pair with white wine or ouzo.
Common Mistakes
Do not refrigerate during marinating to avoid inhibiting the curing process.
Do not over-marinate beyond 3 hours to avoid mushy, over-cured texture.
Do not skip rinsing the fish thoroughly to avoid grit and off-flavors.
Substitutions
differs in resin profile and origin
adds brightness, reduces tannic spice
removes regional identity