Hamachi Sashimi with Kalamansi & Green Papaya
By Craig Koketsu, Park Avenue Winter
12 pieces hamachi, thinly sliced
1 cup kalamansi juice
2 cups green papaya, julienned
4 scallion greens, thinly cut on bias
1 avocado, diced
½ teaspoon ground cumin
1 pinch cayenne
Fleur de Sel
1. Season kalamansi juice with salt and then adjust with sugar. Set aside in refrigerator. Combine avocado with ground cumin, cayenne and salt to season. Mix well and set aside in refrigerator.
2. Combine green papaya with scallions and dress lightly with truffle oil and salt. Season hamachi slices with a very small drop of sesame oil and a light sprinkle of fleur de sel.
To plate: In a small bowl, place a spoonful of the avocado on the bottom. Place green papaya on top of avocado and then lay three overlapping slices of hamachi on top of green papaya. Sprinkle hamachi lightly with shichimi togarashi. Carefully pour enough kalamansi juice into bowl to coat bottom. Serve immediately.