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Kingfish Carpaccio with Yuzu Kosho Ponzu Dressing



1- 2 servings (Entree size)

Ingredients

Sashimi grade Kingfish - 10 thin slices

(Yuzu Kosho Ponzu)

(Topping)

Pickled Red Onion

Coriander leaves



Method

1. Make the Yuzu Kosho Ponzu. Put all Ponzu ingredients in a bowl and mix well.

2. Place sliced Kingfish and toppings. Pour the ponzu just before serving.

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