Keep the sea bass well chilled (briefly place in the freezer 10–15 minutes if slightly soft) to make slicing easier. Using a very sharp knife, slice the fillet into paper-thin slices (about 1–2 mm). Arrange slices in a single layer on a chilled serving plate or two plates, slightly overlapping in a circle or linear fashion.

Lightly season the arranged slices with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Drizzle the 1 tbs neutral oil evenly over the fish to add sheen and mouthfeel. Squeeze 1 1/2 tbs fresh lime juice evenly over the fish just before adding dressing to avoid cooking the fish too long.

Mango and Aji Panca Dressing

Blend the dressing

In a small blender or food processor, combine 1/2 cup diced ripe mango, 1.5 tsp aji panca paste, 3 tbs extra-virgin olive oil, 1 tbs white wine vinegar, 1/2 tsp honey, 1 tbs fresh lime juice, 1/2 tsp fine sea salt, and 1/4 tsp freshly ground black pepper. Pulse until mostly smooth but with a little texture (about 10–15 seconds). Taste and adjust salt, lime, or honey to balance heat and acidity.

If the dressing is too thick, thin with 1–2 tsp cold water or another 1/2 tbs olive oil until it reaches a loose vinaigrette consistency suitable for drizzling.

Garnishes & Finish

If using, drain the thinly sliced red onion/shallot and pat dry. Scatter 1/2 small red chili thinly sliced evenly over the carpaccio for heat.

Drizzle the mango-Aji panca dressing over the fish in a thin, even layer (about 2–3 tbs total over both plates). Spoon small dots of any thicker dressing left into empty spaces for visual contrast.

Sprinkle 2 tbs fresh cilantro leaves and 1 tsp toasted sesame seeds across the dish. Add 2 tbs thinly sliced red onion/shallot and 1/4 cup microgreens or baby arugula if using, distributing evenly.

Finish with a light drizzle of 1 tsp extra-virgin olive oil, then serve immediately with lime wedges on the side for extra acidity.