Halibut Crudo

1. 1

   For the mango salsa: Slice the dashi kombu and shiso leaves as thinly as possible.

2. 2

   Dice the mango into small cubes.

3. 3

   Toss the dashi kombu, shiso leaves and mango together on a cutting board and chop as finely as possible to combine.

4. 4

   Set aside.

5. 5

   For the halibut crudo: Sprinkle the halibut with sea salt, wrap in the dashi kombu and refrigerate for 30 minutes to marinate.

6. 6

   Slice the halibut into 5 thin pieces the size of sushi nigiri (about 2 inches long and less than 1/2 inch thick).

7. 7

   Place 5 dots of ponzu sauce (about 1 teaspoon each) on a plate.

8. 8

   Roll the halibut slices and stand them on their side on the dots of ponzu.

9. 9

   Add 2 drops of the white truffle oil and about 1/2 teaspoon mango salsa to each piece of halibut.

10. 10

    Then add a small dollop (1/2 teaspoon or less) of the wasabi tobiko and an even smaller dollop of the black caviar to each piece of halibut.

11. 11

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.