Ingredients
3 tablespoons yuzu juice
1 teaspoon freshly squeezed lemon juice
6 ounces firm white-fish fillet, such as halibut or red snapper
Salt, to taste
1 small clove garlic, minced
10 cilantro leaves
1/2 teaspoon ajipanca (Peruvian hot-chile paste)
Preparation
Combine the yuzu and lemon juice in a small bowl, and set aside.
Slice fish as thinly as possible into twenty slices. Arrange slices in two rows of five on two plates. Season with salt; rub a little garlic onto each slice. Garnish each slice with one cilantro leaf and a dot of ajipanca.
Drizzle 1 1/2 teaspoons yuzu mixture over each plate, and serve immediately.
