tuna and hamachi carpaccio, avocado tartare, sliced jalapeno

ingredients:

sashimi grade tuna
sashimi grade hamachi
black and gold tobiko
persian cucumber
jalapeno
avocado
lemon

for sauce:

ponzu (homemade or store bought will work)
limes
sugar
mirin
shichimi
grapeseed oil (can sub sesame oil)

directions:

1. prepare mise en place:

      cut avocado in tiny brunoise cut - tartare style, squeeze of lemon, and lightly mix to prevent oxidation
      slice jalapeno rounds paper thin
      cut persian cucumber in half , then slice each half it into thin sheets
      slice tuna and hamachi into fairly thin cuts
      whisk ponzu, fresh lime juice, sugar, mirin, grapeseed oil and a dash of shichimi together

2. to plate:

     place a slice of the cucumber on a cold plate
     top cucumber with tuna or hamachi
     spoon a penny sized amount of avocado tartare in middle
     top avocado with jalapeno slice
     top jalapeno with tobiko

3. spoon sauce around each piece right before serving and serve immediately


*please note, photo taken without sauce.