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Ingredients
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Fresh Fish
Raw / Ceviche Elements
Smoked / Garnishes
Method
Fresh Fish
- 1
Inspect and chill
Keep fish refrigerated until ready to work. Use very sharp sashimi knife and a clean cutting board. Pat each fillet dry with paper towels to remove excess moisture.
- 2
Trim and portion
Trim away any skin, bloodlines and connective tissue from the Bigeye tuna, salmon and lavraki. Cut each fillet into uniform pieces for sashimi: for tuna, 8 oz into 8–10 thin slices (about 1/4" thick) or 1/2" for larger pieces; for salmon and lavraki, cut into 6–8 slices each. Arrange fish on chilled plates in an attractive fan or linear presentation, keeping types separated.
- 3
Season lightly
Just before serving, sprinkle flaky sea salt evenly and brush a very light film of neutral oil over each fish type to bring out color and gloss.
Raw / Ceviche Elements
- 4
Prepare citrus marinade
In a small bowl whisk together fresh lime juice (4 tbsp), lemon juice (1 tbsp), extra virgin olive oil (1 tsp), sea salt (1/2 tsp) and black pepper (1/4 tsp) until salt dissolves.
- 5
- 6
Ceviche accent (optional)
If you want a light ceviche element, take 3–4 pieces of one fish (recommended lavraki) and briefly toss (30–60 seconds) in 1–2 tbsp of the citrus mixture just before plating so the fish keeps sashimi texture while picking up bright citrus flavor.
Smoked / Garnishes
- 7
Make the soy-sesame drizzle
Combine soy sauce (2 tbsp), rice vinegar (1 tsp) and toasted sesame oil (1/2 tsp) in a small bowl. Stir until emulsified. Optionally mix in a touch of wasabi (1/4–1/2 tsp) if you want a spicy kick in the sauce.
- 8
Plate the sashimi
On each chilled serving plate, arrange slices of Bigeye tuna, Hiddenfjord salmon and lavraki in separate groups or interleaved for contrast. Spoon small amounts of the citrus-onion mixture (strained or whole pieces per preference) near each fish group or lightly over the optional ceviche pieces. Drizzle the soy-sesame mixture sparingly over the salmon and lavraki; keep tuna mostly clean to appreciate its pure flavor.
- 9
Finish garnishes
Scatter microgreens (1/2 cup) and toasted sesame seeds (1 tsp) over the plate. Add pickled ginger (2 tbsp) and a small dollop of wasabi (1 tsp) on the side. Place lemon or lime wedges (2 pcs) and nori strips or crispy rice crackers (6 pcs) on the board for texture contrast.
- 10
Serve immediately
Serve the sashimi immediately while fish is chilled. Provide chopsticks or small forks. If you prepared the brief ceviche pieces, note they should be eaten first or at the start as the citrus will continue to 'cook' the flesh over time.
