1/3 Lb. Block of Hamachi
Sea salt
Black pepper, crushed
1 Jalapeno, seeded
1 Lemon
5 Scallions, minced
2 tsp. Olive oil
4 tsp.. Ponzu sauce
Sprinkle sea salt
Sprinkle fresh pepper
Spread scallions and jalapeno
Top with slices of lemon
Mince scallions and soak in a bowl of water for 15 minutes
Drain and squeeze dry the scallions
Mince Jalapeno
Slice Hamachi skin side down from the tail side up into 1/8 slices
Arrange Hamachi slices on a plate
Drizzle a line of olive oil down the center of the arranged slices
Drizzle Ponzu around the perimeter of the slices
