Hamachi Tostada

Serves 4 
 
  • 1 oz Sushi Grade Hamachi 
  • 1 tbsp yuzu juice 
  • 1 tbsp fish sauce 
  • 1 drop of sesame oil 
  • 4 cilantro leaves 
  • 4 paper thin slices of serrano 
  • 1 tsp minced red onion 
  • 1 tsp minced crispy bacon 
  • 4 thin slices of fried garlic cloves 
  • White corn tortillas 
  • Peanut oil
Using a 2 inch circular punch, cut 4 circles out of white corn tortillas. Fry the circles in peanut oil until golden brown and crispy. Also go ahead and fry off the thinly sliced garlic until golden and crispy.

In a bowl mix yuzu juice, fish sauce and sesame oil together. This is your ponzu sauce.

Thinly slice the Hamachi into 1.5 inch square slices, about ¼ inch thick. Let soak in the ponzu juice. Place hamachi onto tostado, then layer with cilantro leave, crispy garlic, shaved serrano, onion and bacon. Repeat these steps for the remaining 
pieces.