Oriental Ceviche

Day 666

Serves 2

6oz – Sushi Grade Hamachi (or mild fish), sashimi cut

4oz – Soy Sauce

4oz – Yuzu Juice

2oz – H20

10g – Toasted Sesame Oil

10g – Coriander Seeds (toasted)

2 – Shallots (minced)

5g – Gochugaru (Korean red pepper flakes)

6oz – Champagne Vinegar

12oz – Olive Oil

3oz – honey

2 Sprigs – Cilantro (chopped)

Salt & Pepper to taste

2 – Red Thai Chiles (chopped small)

2 – Green Jalapeños (sliced and rinsed in cold water)

2 Stems – Cilantro (picked)

Fried Shallots (for toppers)

Flakey Sea Salt (for toppers)

Combine wet ingredients and mix. Place fish slices into brine for 20-30 minutes. No longer.

Toast Coriander seeds in pan and crush with knife.

Mix vinaigrette ingredients together, let sit for at least 20 minutes

Remove fish from brine, pat dry & place on cold plate

Spoon over a little bit of the brine, and drizzle a little good olive oil over the fish as well. Add garnish ingredients & enjoy.