Instructions

• Before making the sashimi, soak thinly sliced serrano peppers in pickling juice for 30 minutes.
• Cut the Meyer lemon in half. Juice half and reserve; quarter and thinly slice the other half.
• With a very sharp knife, slice the yellowtail sashimi-style: Hold the knife at a 45-degree angle and cut the fillet against the grain with one swift motion into 1⁄4-inch-thick slices. Drizzle lemon juice over sashimi slices and top with a quartered slice of lemon. Sprinkle pinches of sea salt and black Hawaiian salt and add a slice of serrano to each piece. Squeeze a small drop of wasabi and sriracha on top of the pickled serrano slice to finish.
• Devour as is or serve with tamari or soy sauce for dipping.