Poisson Cru with Hawaiian Kanpachi Recipe - ASC North America

Name: Poisson Cru with Hawaiian Kanpachi Recipe - ASC North America
Ingredients: 2 oz ASC-Certified Hawaiian Kanpachi; 3.5 oz white sweet potato, steamed with skin on (if it’s not too thick! Or else peel them); 3.5 oz coconut milk; 1.3 oz grapefruit hibiscus kombucha vinegar (or any light, mild and effervescent vinegar – lighter than apple cider vinegar); Optional: .05 oz Maui Lavender Ponzu; Hawaiian red clay (alaea) sea salt to taste; Gamtae seaweed strands; Okinawan sea grapes, 1-2 strands per portion; Perilla Oil to finish; Chili Peppah Water to taste

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Enjoy a smooth and flavorful Poisson Cru with Hawaiian Kanpachi sashimi, coconut milk, and lavender ponzu—served with sea grapes and perilla oil. Perfect for seafood lovers!

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Ingredients

2 oz ASC-Certified Hawaiian Kanpachi
3.5 oz white sweet potato, steamed with skin on (if it’s not too thick! Or else peel them)
3.5 oz coconut milk
1.3 oz grapefruit hibiscus kombucha vinegar (or any light, mild and effervescent vinegar – lighter than apple cider vinegar)
Optional: .05 oz Maui Lavender Ponzu
Hawaiian red clay (alaea) sea salt to taste
Gamtae seaweed strands
Okinawan sea grapes, 1-2 strands per portion
Perilla Oil to finish
Chili Peppah Water to taste