Texas ruby red grapefruit, avocado, sirarcha shoyu, shiso


· 5 1/8” slices of yellowtail Himachi

· 5 Ruby Red grapefruit supreme (segments)

· ½ ripe avocado, sliced into 5 pieces

· ½ oz. white shoyu (soy sauce)

· Sriracha hot sauce

· Extra virgin olive oil

· Micro red shiso

· Maldon salt

Place sliced himachi decoratively on chilled plate

Place single dot of sriracha upon each slice

Lightly dress the fish with white shoyu and Maldon salt

Arrange avocado and grapefruit atop the fish in an artful manner of your own choosing

Garnish with shiso, finishing with olive oil.