Kona Kampachi Crudo
Ingredients
Serves 4
8 oz. Kona Kampachi (raw sashimi quality), sliced thin
8 oz. Bay Scallops uncooked
8 oz. Bay Shrimp cooked
1 Lemon (juiced), local if in season
Yuzu & White Soy Vinaigrette (recipe follows)
Preserved Lemon (recipe follows)
Hawaiian Salt to taste
Yuzu White Soy Vinaigrette
¼ cup Unsalted Yuzu Juice
2 tbsp. White Soy Sauce
1 tbsp. Honey
Salt to taste
Black Pepper to taste
1 ½ cups Canola Oil
In a blender, combine yuzu juice, white soy sauce and honey. Blend together till combined, then slowly drizzle the canola oil in till emulsified. Season with salt and black pepper to taste.
Preserved Lemon
6 Lemons, local ones if in season
1 cup Granulated Sugar
½ cup Iodized Salt
Using a vegetable peeler, peel the yellow rind from the lemons. If there is any white pith left on them, use a sharp knife to remove it; you don't want any left on the rind because it will make your preserves bitter. Juice the lemons - add enough granulated sugar to make the juice taste like lemonade, then season with iodized salt. It should taste like salty lemonade. Put the lemon peels and the juice into a ziploc bag and squeeze as much of the air out as you can before sealing it. Place into a second ziploc bag and leave in your refrigerator for at least two weeks. The lemon peels will absorb the juice, salt and sugar and become tender. When ready to use, finely chiffonade the peels.
PREPARATION
Place bay scallops and lemon juice in a mixing bowl, toss well together and let marinate for 15-20 mins. The lemon juice will "cook" the scallops, similar to a ceviche. You will notice they will change from their translucent color to an opaque white.
Drain off excess liquid and add bay shrimp and a little of the yuzu vinaigrette. Season to taste with Hawaiian salt.
Arrange the sliced kampachi as you like on a plate. Season with Hawaiian salt to taste.
Spoon the bay scallops and shrimp over, and then drizzle with the yuzu vinaigrette.
Sprinkle your preserved lemon on top, and garnish with micro or baby greens.