Alice Zaslavsky's Wasabi Leaf Ceviche

wineselectors.com.au

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

1 avocado, stone removed

⅓ cup (80 ml) yuzu juice (see tips)

2 teaspoons wasabi paste

2 tablespoons light soy sauce

1 teaspoon sesame oil

2 tablespoons pickled ginger juice (optional)

100g sashimi-grade ocean trout or salmon, cut into 1.5 to 2 cm cubes (see tips)

100 g sashimi-grade kingfish, cut into

1.5 to 2 cm cubes

1 cucumber, cubed

6 radishes, thinly sliced

10 to 12 fresh wasabi leaves (see tips)

subheading: KEWPIE MAYONNAISE:

Grated fresh ginger, chopped

Pickled ginger or pickled daikon

Sesame seeds

Daikon leaf furikake, optional

Directions at wineselectors.com.au

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