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Recipe courtesy of Ritsuo Tsuchida

Halibut Crudo

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  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Inactive: 30 min
  • Yield: 1 serving
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Mango Salsa: 

Halibut Crudo:


  1. For the mango salsa: Slice the dashi kombu and shiso leaves as thinly as possible. Dice the mango into small cubes. Toss the dashi kombu, shiso leaves and mango together on a cutting board and chop as finely as possible to combine. Set aside. 
  2. For the halibut crudo: Sprinkle the halibut with sea salt, wrap in the dashi kombu and refrigerate for 30 minutes to marinate. 
  3. Slice the halibut into 5 thin pieces the size of sushi nigiri (about 2 inches long and less than 1/2 inch thick). Place 5 dots of ponzu sauce (about 1 teaspoon each) on a plate. Roll the halibut slices and stand them on their side on the dots of ponzu. Add 2 drops of the white truffle oil and about 1/2 teaspoon mango salsa to each piece of halibut. 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. Serve.
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