Step 1

Slice the hamachi. Using a very sharp knife, slice the yellowtail into strips about ¼” thick. Arrange the slices on a plate however you like, just make sure they’re in a single layer.

Step 2

Make the marinade. Combine ¼ cup lime juice, 3 Tbsp rice wine vinegar, 2 Tbsp soy sauce, 1 Tbsp sesame oil, and 2 tsp ginger paste in a small bowl. Whisk well, then set aside.

Step 3

Finish, then serve. Pour the marinade over the top of the hamachi slices, then season everything with a generous pinch of flaky sea salt. Garnish with thinly sliced radish, jalapeño slices, sesame seeds, and lots of fresh cilantro. Serve immediately!