Sarah Henke’s Hiramasa Ceviche

Ingredients

• For the Ceviche Curing Liquid:
• 250ml apple juice
• 70g brown sugar
• 35ml rice vinegar
• 1 piece lemongrass, sliced into rings
• 4 lime leaves
• 30ml Ponzu
• 20ml Kalamansi puree
• 35ml lime puree
• 1 red chilli, sliced into rings
• For the Ponzu Gel:
• 40ml pear juice
• 50ml soy sauce
• 1.5g agar agar
• For the Avocado Mousse:
• 1 ripe avocado
• Salt
• Lime juice
• Chilli powder
• For the Pickled Daikon:
• 250g rice vinegar
• 250g of water
• 500g sugar
• 3tsp turmeric
• 1 daikon radish
• For the Hiramasa Ceviche:
• 50g raw hiramasa fillet per serving
• Maldon Sea Salt
• Ceviche curing liquid (see above)