Yellow Fin Tuna Carpaccio with avocado mousse

Ingredients

• 24 oz. yellow fin tuna loin (Ahi), sashimi grade, thinly sliced
• Flaky sea salt to sprinkle
• Freshly ground black pepper to sprinkle
• ¼ cup water
• ½ cup champagne vinegar
• ¼ cup sugar
• ½ tbsp. kosher salt
• ¼ tbsp. crushed coriander seeds
• ½ tbsp. fresh ginger, peeled, cut in strips
• 1 tsp. Szechuan peppercorn, crushed
• ½ ea. Vanilla bean, halved lengthwise
• 1 ea. Japanese cucumber, peeled, seeded, cut lengthwise in ¼ inch slices
• 1 ea. Ripe avocado, peeled and pitted
• 1 tbsp. lemon oil
• 1 tbsp. freshly squeezed lime juice
• Salt and ground white pepper to taste