INGREDIENTS

4 oz trap-caught Ama ebi (British Columbia spot prawns), peeled and deveined, tail on

4 oz pole-caught bincho (California albacore)

4 oz closed-containment farmed suzuki (striped bass), Colorado

4 oz closed-containment farmed iwana (Arctic char), Washington State

4 oz suspension farmed hotate (sea scallops, Hokkaido, Japan) – interlaced with lemon slices

4 oz pole-caught maguro (yellowfin tuna), Hawaii

METHOD

Arrange rosettes (or whatever displays are preferred) of the fish and prawns around a large plate.

[Garnish]
Shredded daikon

Assorted seaweeds

Lemon zest

Assorted masago, Iceland

Cucumber, sliced

Other vegetables to taste