Kampachi Crudo Recipe with Cucumber Salad & Shiro Miso

Ingredients

• 1 pound Kampachi fillet (Hamachi may be substituted)
• 1 Japanese cucumber
• 3 Tbsp almond slices
• ½ cup fresh corn
• ¼ cup Nasturtium blossoms
• 2 Tbsp fennel fronds
• 1 tsp citrus zest
• 1 ounce Jordan Chef’s Reserve Caviar
• 1¼ cup kosher salt
• 3 Tbsp Demerara sugar
• 2 Tbsp lemon verbena
• 1 Tbsp lemon thyme
• 4 tsp coriander
• 4 Kaffir lime leaves
• 1 lemon
• 1 Tbsp Shiro Miso
• 3 Tbsp Yuzu juice
• 3 Tbsp Champagne vinegar
• ¼ cup seasoned rice wine vinegar
• 1 tsp Shiso Fumi Furikake
• 1 tsp Yuzu zest
• 3 ounces grapeseed oil
• 1 Tbsp sesame oil
• 1 ounce Jordan Extra Virgin Olive Oil
• 1 tsp white soy sauce