Four servings

  • 1 10oz Japanese Hamachi, sliced paper thin
  • 1 Tangerine, cut into segments, juice reserved
  • ½ oz Toasted Pistachios, chopped
  • 1 ea Serrano Pepper, sliced paper thin
  • 1 tsp Maldon Sea Salt
  • ½ TB Juice of Lemon,
  • ½ TB Juice of Lime
  • ½ TB Juice of Tangerine
  • ½ TB Rice Wine Vinegar
  • 3 TB Grapeseed Oil
  • Salt and White Pepper to taste

 

First, make the Citrus Vinaigrette: In a stainless steel or glass bowl, add the citrus juice, and vinegar with a pinch of salt and pepper. Slowly drizzle in the grapeseed oil in a steady stream while whisking to incorporate. Check the acidity and add additional oil if needed. Reserve.

Next, on a chilled plate or in a pasta bowl, arrange the slices of Hamachi (approximately 2.5 oz per plate) so they stand up and somewhat resemble a flower. Place 3 segments of tangerine on or around the Hamachi. Dust the Hamachi with some of the chopped pistachio, followed by 1 – 3 slices of serrano pepper. (taste a slice of serrano to determine its spiciness. If it’s really spicy, only use 1 slice). Finish the dish with a sprinkle of Maldon Sea Salt and a drizzle of the vinaigrette.