Sea Bass Crudo with Cucumber Mint Granita Recipe

This Sea Bass Crudo with Cucumber Mint Granita recipe is a bright, refreshing, and elegant seafood dish that combines silky raw fish with cooling cucumber-lime granita, citrusy lemon foam, and bursts of pomegranate sweetness. Featured on Bring on the Karbs, hosts Erica and Josh Karbelnik transform delicate raw seafood into a modern restaurant-style starter that balances freshness, acidity, spice, and texture in every bite.

The Inspiration

Crudo dishes are a celebration of purity—allowing the natural flavour and texture of fresh fish to shine with minimal intervention. Inspired by Italian and Japanese raw seafood traditions, crudo relies on precision slicing, quality ingredients, and thoughtful balancing elements rather than heavy cooking techniques.

In this Fire-and-Ice inspired dish from Bring on the Karbs, Erica and Josh Karbelnik elevate traditional crudo by pairing it with a frozen cucumber-mint granita that brings a cooling, almost sorbet-like texture to the plate. The result is a dish that feels both refreshing and dynamic, especially when contrasted with chili oil and urfa spice that introduce warmth and depth.

Ingredients

For the Cucumber Mint Granita

1 large English cucumber
Zest and juice of 2 limes
30 g mint leaves
1/4 tsp (1.2ml) salt
76 fl oz (200 ml) cold water

For the Lemon Foam

½ cup (125ml) coconut cream
1/2 cup (125ml) water
1 tsp (5ml) salt
1 tsp (5ml) cold butter
1/2 tsp (2.5ml) soy lecithin
2 tbsp (30ml) lemon juice

For the Crudo:

1 skin on filet scorpion fish or sea bass
Urfa spice
1 pomegranate
Micro mint or micro lemon balm
Chili oil (from Fish Vindaloo, see recipe)
Olive oil
Salt to taste
Ice bowl to plate

Method

Chop the cucumber into smaller pieces and place in a food processor. Add the water, lime zest and juice, mint, and salt. Process until the mixture is smooth. Pour into a shallow freezer safe dish. Cover and freeze for at least 3 hours.
Place all ingredients for the lemon foam except butter and Lecithin into a pot and warm slightly over low heat. Once warmed, add butter and blend with a hand blender, then add lecithin and blend, tilting the head of the hand blender up to create tiny bubbles.
Once ready to serve, slice fish thin at a 45 degree angle, removing slices from the skin. Massage the fish gently with oil and salt, then plate. Sprinkle with urfa spice and add fresh pomegranate. Drizzle a little chili oil on the fish. Scrape granita with a fork and place onto the fish. Garnish with lemon foam and fresh micro mint.

Serving Suggestions

Pair the dish with crisp white wines such as Sauvignon Blanc, Albariño, or Pinot Grigio, which enhance the citrus and herbal notes without overpowering the delicate fish. Sparkling water with lime or cucumber also complements the cooling granita beautifully.

For a full dining experience, serve this crudo before richer dishes such as grilled seafood, roasted chicken, or citrus-glazed duck. Its bright acidity and icy texture act as a palate cleanser that prepares guests for more complex flavours ahead.

When entertaining, present the crudo in shallow bowls or elegant chilled plates placed over crushed ice for a dramatic restaurant-style presentation. The visual contrast of green granita, ruby pomegranate seeds, pale sea bass, and white lemon foam creates a striking dish that immediately captures attention.

Final Thoughts

This Sea Bass Crudo with Cucumber Mint Granita recipe is a masterclass in balance, precision, and contrast. Every element—from the silky raw fish and cooling granita to the citrus foam and spicy chili oil—works together to create a dish that is refreshing, vibrant, and deeply refined.

Find more recipes from Bring on the Karbs! here!