Ingredients
- 1 Each Mission 6" Pressed Mazina™ Tortillas (08042)
- 1/2 Avocado, chunks
- 2 Oz. Hamachi filet, sliced
- 5 Each Grapefruit, segments
- 5 Slices Serrano Peppers, sliced, charred
- As Needed Yuzu Dressing see related recipe
- 1/3 cup Yuzu, juice
- 1/2 cup Extra virgin Olive Oil
- 2 Tbsp. Honey
- 1 Each Lime Zest, and juice
- 1 tsp. Sesame Oil
- 2 tsp. Ginger, minced
- 1 tsp. Garlic, minced
- As Needed Kosher Salt
- As Needed Black Pepper
- As Needed Flaky Salt
- As Needed Micro greens
Directions
- Prepare Yuzu Vinaigrette sub recipe.
- Add all ingredients blender and blitz together. Store refrigerated up to 5 days.
- Fry Mazina tortilla in 350°F oil until crispy on both sides and then season with salt. Let cool.
- Top with avocado, sliced Hamachi, grapefruit segments, and serrano pepper slices.
- Dress with Yuzu Vinaigrette and garnish with flaky salt and micro greens to serve.
Ingredients- .25 cup Yuzu, (an Asian citrus fruit)
- 5 tsp. Soy Sauce
- .5 tsp. Ground Black Peppers
- .5 tsp. Grated Garlic
- 6 Tbsp. Grapeseed Oil
Directions
- Combine all ingredients in a medium bowl. Works as a dressing for mushroom dishes and fish plates.
