Place the sashimi-grade sea bass fillet on a clean cutting board. Using a very sharp knife, slice the fillet into 1/8" (about 3 mm) thin slices. If the fillet is thick, halve it horizontally first to make even thin slices.

Season

Arrange the thin slices in a single layer on a chilled plate, slightly overlapping to form a circle or fan. Lightly sprinkle the sea salt and white pepper evenly over the slices.

Dress lightly

Drizzle 2 tablespoons extra-virgin olive oil and the 2 tablespoons fresh lime juice evenly over the sea bass just before serving to lightly cure and shine the carpaccio.

Mango and Aji Panca Dressing

Combine main components

In a small blender or food processor add the diced ripe mango, 1 teaspoon aji panca paste, 1 tablespoon rice vinegar, 1 teaspoon honey, 1/2 teaspoon light soy sauce, 1/2 teaspoon sesame oil, 1/2 teaspoon grated fresh ginger, and 1/2 teaspoon minced garlic.

Emulsify

Add 2 tablespoons cold water and blend until smooth. With the blender running on low, slowly drizzle in 2 tablespoons neutral oil to emulsify the dressing to a silky consistency. Taste and adjust seasoning with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper.

Strain (optional)

If you prefer a satin texture, pass the dressing through a fine mesh sieve into a bowl, pressing with a spoon to extract all liquid and discard any fibrous bits.

Garnish and Assembly

Spoon 1 to 2 tablespoons of the mango and aji panca dressing over the arranged sea bass slices, distributing evenly so each slice has a touch of sauce.

Scatter the microgreens or finely sliced cilantro and the thinly sliced red radish over the top for color and crunch.

Finish with a light sprinkle of toasted sesame seeds and a final small drizzle of extra-virgin olive oil if desired. Serve immediately with lime wedges on the side.