Cutzamala Exclusive
Seabass Carpaccio
Seabass with chili pasilla & prawn emulsion, coriandet oil and lime scratch. Fresh and full of flavour!
Fish
First prepared: 2026
Mild
Dish story
Although carpaccio originated in Italy, Mexican cuisine has always embraced outside influences and reinterpreted them through its own ingredients and flavors. Fresh fish, citrus, and chilies are central elements in many dishes from Mexico's coastal regions, where freshness is everything.
Cutzamala version
We thinly slice fresh sea bass and pair it with an emulsion made from pasilla chili and shrimp heads, adding depth and a subtle seafood richness. The dish is finished with cilantro oil and lime zest for brightness and freshness. An elegant and refreshing plate full of delicate layers of flavor.
Sabores que solo encuentras aquí. 🇲🇽
