Kampachi Sashimi with Avocado & Grapefruit
Summary
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Ingredients
1⁄4 pound
kampachi filet, skinned 1⁄4
avocado, ripe 2
segments ruby red grapefruit 6 slices
jalapeño (finely sliced) 6
cilantro leaves 2 tablespoons
shoyu 1⁄2 teaspoon
yuzu juiceInstructions
- Slice the kampachi filet into sashimi slices.
- Lay out the slices on a cold plate.
- On each slice of kampachi, place a thin slice of avocado, a thin slice of grapefruit, one slice of jalapeño, and one cilantro leaf.
- Once all the pieces have been arranged, combine the yuzu with the shoyu and drizzle over the sashimi arrangement.
- Serve immediately.
