Nikkei Tiradito

 METHOD 

1. 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.
2. 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.
3. 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.
4. 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.

1. For the ginger jus: dice, then use the handle to squeeze the bagasse obtained.
2. For the crispy garlic: slice 6 cloves of garlic, then boil them in a cup of milk for approx. 5 minutes.
3. Drain, then fry in neutral oil until brown.
4. Remove and add salt. Chop.