Hamachi Crudo with Soy and Citrus

Ingredients

• 4 ounces sushi-grade Hamachi (yellowtail)
• 2 radishes (very thinly sliced)
• 1/4 cup microgreens
• 6-8 cilantro leaves
• 2 tangerines (one segmented and one zested and juiced)
• 2 Tablespoons tamari gluten free soy sauce (or regular soy sauce)
• 1 Tablespoon mirin
• 1 Tablespoon extra-virgin olive oil
• 2 teaspoons sesame oil
• 1 Thai chili (thinly sliced)

Instructions

1. 1

   Place the fish in the freezer for 5 to 10 minutes to make it easier to slice. Using a sharp knife, slice the Hamachi into thin pieces.

2. 2

   In a small bowl, combine the tangerine zest, tangerine juice, tamari (or soy sauce), mirin, olive oil, and sesame oil. Mix well.

3. 3

   Arrange the slices of hamachi, radishes, and orange segments on a plate. Drizzle the crudo sauce on top.

4. 4

   Scatter the microgreens and cilantro leaves on top. Serve immediately.