How to Make Yellowtail Sashimi Like a Pro Skateboarder

Neither Bucky Lasek nor I are professional chefs, but we are professional eaters that have bonded over our love for fishing and enjoying our fresh catch. This sashimi recipe features fresh yellowtail Lasek caught in Baja waters and seasonal ingredients from our farm. We hope you enjoy it as much as we do with our friends and family. 

INSTRUCTIONS

Tip: Before making the sashimi, soak thinly sliced serrano peppers in pickling juice for 30 minutes. Try this pickling recipe curated with the Culinary Gardener, Ellyse Briand. 

Cut the Meyer lemon in half. Juice half and reserve; quarter and thinly slice the other half.

a very sharp knife, slice the yellowtail sashimi-style. 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.