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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Kanpachi
Slice the Kanpachi into thin sashimi-style pieces and place them in a bowl.
- 2
Prepare the Daikon Radish
Julienne the daikon radish into thin strips and soak them in cold water for about 10 minutes to make them crisp. Drain and set aside.
- 3
Make the Dressing
In a small bowl, mix the toasted sesame oil, lime juice, and salt. Adjust to taste.
- 4
Combine Ingredients
Add the julienned daikon radish to the bowl with the Kanpachi. Drizzle the dressing over the top and toss gently to combine.
- 5
Serve
Plate the Kanpachi and daikon mixture, then drizzle with leche de tigre. Garnish with fresh cilantro and sprinkle black sesame seeds on top.
