Kampachi Crudo With Cucumber Ginger Salad | Wild Fork
Slice premium kampachi into a delicate crudo and serve with a cucumber ginger salad for a fresh, refined, and elegant starter.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Plate
- Refrigerator
Ingredients
- 2 Kampachi (Wahoo) Saku Blocks
- 4 Tbsp. Ponzu Sauce
- 1 Tbsp. Rice Vinegar
- 1 Tbsp. liquid from Pickled Ginger
- 1 Tbsp. Lime Juice
- 6-8 drops sesame oil
- 2 Tbsp. Pickled Ginger, thinly sliced
- 1 cup English Cucumber, finely diced (1/8”-1/8”)
- 1 Thai Red Chili, thinly sliced
- 2 Tbsp. Scallions, thinly sliced diagonally
- 2 Tbsp. Red Onion, cut in eights and thinly sliced
- Extra Virgin Olive Oil
- Edible Petals, Colored Microgreens
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