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Ingredients and steps to prepare

  • 566 g Sushi grade Hamachi (yellowtail tuna)
  • Watermelon, medium dice 250.0 g
  • Jalapenos, thinly sliced 2.0 unité
  • Lime, zest enlevé et jus pressé 2.0 unité
  • Salmon fillet , skinned, chopped 56.0 g
  • Szechuan chili oil 28.0 g
  • As needed, Hellmann’s Spicy Mayo
  • As needed, Flaky sea salt
  1. Ingredients and steps to prepare

    1. Slice the Hamachi and arrange a 56 g portion on each plate.
    2. Sprinkle ¼ cup of the watermelon over the fish.
    3. Arrange a few slices of jalapeno across the plate.
    4. Drizzle the fish with lime juice, and top with lime zest.
    5. Arrange the salmon roe on the fish and plate, drizzle with chili oil and arrange dots of Hellmann’s Spicy Mayo. Sprinkle with sea salt and serve immediately.
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