Raw Kingfish, ponzu dressing, witlof and Gin Pearls - Yarra Valley Caviar

Ingredients

• Tin of Bloody Shiraz Gin Caviar
• 1 yellow witlof – stem removed and leaves washed
• 100g Hiramasa Kingfish – skin off and diced into ½ cm pieces
• Ponzu dressing – available from all Asian grocery stores
• Fine sliced red radish
• Furikake Mix (Japanese sesame and seaweed seasoninh) – ask for this product in the Asian Grocery store
• Spring onion finely sliced – put the green tops into iced water once sliced so they curl.
• Kewpie mayonnaise