- 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.