Makes 4 servings
Ingredients
Your choice of sashimi-grade salmon, sable, mackerel, or scallops
Marinade
Slice of fresh ginger
1 small clove of garlic
Freshly squeezed lime juice, enough to submerge the cubed fish
Finishing Sauce
1 part mirin
1 part orange juice
2 parts soy sauce
Olive or sesame oil and salt to taste
Suggested Garnishes
Thinly sliced scallion
Supremes of fresh Cara Cara and blood oranges
Avocado
Frisée
Fresh red fresno or jalapeño chili peppers
Marinade Ingredients
Slice of fresh ginger
1 small clove of garlic
Instructions
Lightly salt the fish and refrigerate for half an hour. Rinse and pat dry.
Infuse the lime juice with the ginger and garlic for 30 minutes and then strain.
Cover the fish with the marinade in a stainless steel or glass bowl. The fish should float freely in the juice. Cover and refrigerate until it is “cooked,” an hour or so for medium-rare, 3 to 4 hours for well-done. Drain and discard the lime juice.
Combine the ingredients for the finishing sauce and prep the garnishes.
Plate the marinated fish, garnish and lightly spoon the sauce over the plate.