Kampachi Sashimi

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   ["Slice the kampachi into 1/8"" slices and then cut the slices into julienne strips. Place the fish in a mixing bowl that's sitting in a larger bowl filled with ice water. Add the chili and olive oil, and gently stir the fish with a spoon to evenly coat the pieces. Season with salt and grate skin of the entire lime directly over the bowl and onto fish; stir well again. taste a few strips of the fish and add more chili, olive oil, salt or lime zest to suite your taste. Cut shisho or basil into ribbons and add to fish, and stir well. Divide among 4 chilled bowls, drizzle a few more drops of olive oil over the fish and serve immediately"]

* Per serving · 4 servings · Values may vary.

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