Servings: 2
INGREDIENTS
- 1 pound/450 grams sushi-grade amberjack fillet / white grouper / sea bass, thinly sliced
- ½ shallots, thinly sliced
- ½ scallion, chopped
- ¼ green chili pepper, thinly sliced
- 1 radish, thinly sliced
- ⅓ cup olive oil
- 6 teaspoons yogurt
- 1 small tomato, squeezed
- 6 arugula, rocket leaves
- ½ lime, squeezed
- 1 small pinch coarse salt
- 1 small pinch sumac
INSTRUCTIONS
- Place the fish slices on parchment paper and cover with more parchment paper. Mash with a spoon and remove the top paper.
- Spread the fish on a large plate and add the toppings in this order: shallot, scallion, chili pepper, radish, olive oil, yogurt, tomato juice, arugula, lime, sumac and salt.