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1

2 people

20
2
2 People

INGREDIENTS

  • 0.5 lb hamachi (or any fresh fish)
  • 2 tbsp lime juice (1/2 a lime)
  • 2 tbsp coconut aminos
  • 1 tbsp rice wine vinegar
  • 1 tbsp yuzu juice
  • 2 tbsp truffle oil
  • Optional garnishes: thinly sliced jalapeño (seeds removed), cilantro, thinly sliced avocado

INSTRUCTIONS

  • Using a sharp knife, thinly slice hamachi into 1/8 inch thin slices
  • Arrange on a plate
  • Whisk together lime juice, coconut aminos, rice wine vinegar and yuzu juice
  • Drizzle the fish with the yuzu vinaigrette
  • Add drizzle of truffle oil
  • Garnish with cilantro and toasted sesame seeds
Filed in: appetizers
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