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Ingredients
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Crudo Ingredients
Method
Preparation Steps
- 1
Prepare the Kanpachi
Slice the Kanpachi fillet into thin sashimi-style pieces and arrange them on a chilled plate.
- 2
Make the Dressing
In a small bowl, combine the yuzu kosho, white soy sauce, and olive oil. Mix well to combine.
- 3
Add the Toppings
Evenly distribute the sliced jalapeno and cilantro leaves over the Kanpachi slices.
- 4
Drizzle the Dressing
Drizzle the yuzu kosho dressing over the fish slices, ensuring even coverage.
- 5
Finish with Seasoning
Sprinkle a pinch of sea salt and lemon or lime zest over the top for added flavor.
- 6
Serve
Serve immediately as a refreshing appetizer.
