Hiramasa carpaccio with jalapeño-coriander dressing
Starter menu – 4 persons
200 grams of Hiramasa, Yellowtail Kingfish (loin preferred)
½ hour + (1 hour freeze before cutting)
3 green Jalapeño
1 handful of fresh coriander
2 cloves garlic
½ cup mayo – choose the good one
2 tbsp fresh lime juice
2 tbsp avocado oil / sunflower oil
½ tsp sea salt
Blend all ingredients for the dressing to a smooth consistency.
Slice the fish in thin (2-3 mm) slices at an angle and place on a plate.
Pour dressing on top and arrange with fresh coriander, pee shoots/radish shoot.
On the side you may choose chickpeas roasted in olive oil and garlic or roasted rye bread.