Cut the fillet in sashimi-thin strips using a very sharp knife. Place the fish strips on the serving plate; sprinkle a little fine salt and cover with cling film; place the plate in the fridge.
Skin the avocados and remove the stone; cut into thin strips, creating a fan effect by pressing them gently against the chopping board....
Cut the fillet in sashimi-thin strips using a very sharp knife. Place the fish strips on the serving plate; sprinkle a little fine salt and cover with cling film; place the plate in the fridge.
Skin the avocados and remove the stone; cut into thin strips, creating a fan effect by pressing them gently against the chopping board. Sprinkle a few drops of sesame oil and spread. Set aside in the fridge.
Mix the lemon juice in a medium-sized bowl with the yellow chilli paste, scallop sauce, soy sauce, ginger jus and sesame oil. Season with 4 slices of Serrano pepper and salt.
Serving: accompany the fish with the avocado fan; pour the sauce over the fish. Decorate with black sesame seeds, coriander leaves and crispy garlic.
NOTE
The Japanese-influenced "tiradito" is much like ceviche / sashimi / carpaccio. In appearance, it resembles sashimi and is eaten nearly raw with things like sesame, ginger and soy.
For the ginger jus: dice, then use the handle to squeeze the bagasse obtained.
For the crispy garlic: slice 6 cloves of garlic, then boil them in a cup of milk for approx. 5 minutes.
