Kona Kampachi Crudo Recipe
Yuzu Kosho Aioli | Sea Asparagus
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Ingredients
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Fish
Yuzu Kosho Aioli
Sea Asparagus
Method
Preparation of Yuzu Kosho Aioli
- 1
Make the Aioli
In a bowl, combine mayonnaise, yuzu juice, yuzu kosho paste, minced garlic, and salt to taste. Whisk until smooth and well combined. Set aside.
Preparation of Sea Asparagus
- 2
Prepare the Sea Asparagus
Rinse the sea asparagus under cold water to remove any sand or grit. In a small bowl, toss the sea asparagus with olive oil, lemon juice, salt, and pepper. Set aside.
Assembly
- 3
Assemble the Dish
Thinly slice the Kona Kampachi fillets and arrange them on a serving platter. Drizzle with the yuzu kosho aioli and top with the seasoned sea asparagus. Serve immediately.
