Hamachi Crudo with Cucumber, Radish and Avocado

Instructions

1. 1

   Mix the dressing

   Whisk the ponzu, lime juice, rice vinegar, sesame oil, honey, and neutral oil. Refrigerate while you prepare the plate.

2. 2

   Make the yuzu mayo

   Stir the mayonnaise, yuzu kosho, and lime juice until smooth. Spoon it into a small zip-top bag and snip off one corner, or leave it in a bowl for dotting with a teaspoon.

3. 3

   Make the avocado-corn relish

   Mix the avocado and corn with 1 teaspoon of the ponzu dressing and a small pinch of salt. Keep it cold.

4. 4

   Slice the hamachi

   Pat the hamachi dry. Cut against the grain into slices about ¼ inch thick, pulling the knife through each piece in one long stroke. Sawing leaves ragged edges.

5. 5

   Dress the fish

   Arrange the hamachi on a chilled plate. Spoon a little dressing over each slice. Stop when the surface glistens. Pouring on the entire bowl will bury the fish.

6. 6

   Add the toppings

   Add cucumber, radish, cilantro, and small dots of yuzu mayo. Spoon the avocado-corn relish near the center and finish the fish with a few flakes of salt.

7. 7

   Serve

   Tuck in the sesame crackers and serve immediately. Keep any second plate refrigerated until the first one leaves the table.