Sunny Day Ceviche

Ingredients:

• 2 cups white fish (diced, such as halibut, Hamachi, snapper, or yellowtail)
• ¼ cup green onion
• ¼ cup sliced strawberries (white strawberries preferred for their brightness and floral flavor)
• 4 radishes thinly sliced
• Toasted sesame seeds
• ½ avocado (sliced)
• Serve with crackers, tortilla chips, chicharrónes, or wonton chips

Sauce:

• ¼ cup white shoyu
• ½ teaspoon yuzu koshō
• ½ teaspoon sesame oil
• Sea salt to taste
• For added spice, sprinkle with Togarashi (a Japanese sesame chili seasoning blend)

Step 1: If you’re making your own chips, it is suggested that you do this up to one day or several hours ahead of time. Toasted sesame seeds can also be purchased, or made several days in advance.

Step 2: In a mixing bowl, place the fish, green onion, radish, and sesame seeds. Season with shoyu, yuzu koshō, sesame oil, and sea salt. To make the ceviche spicier, add more yuzu koshō or Togarashi and adjust the seasoning to your preference.

Step 3: Gently fold in the strawberries and place in a serving bowl. Fan the avocado and then garnish. If desired, garnish the dish with radishes and edible flowers. Serve with your crisp of choice.