1/4 pound of sashimi grade hamachi
1 nectarine, sliced to 1/8 of an inch
1 jalapeño (or thai chili), sliced thin
1/4 cup of marcona almonds, chopped
1 clove of garlic, minced
2 to 3 tablespoons of ponzu (to taste)
Olive Oil
Maldon salt or sea salt
Defrost hamachi (if frozen) in refrigerator. Ideally, you’d want it still slightly frozen for ease of slicing. Slice hamachi in 1/4 inch segments using a very sharp knife. Lay out on plate.
Insert nectarine slices in between hamachi slices. Place a slice of jalapeño on top of each fish/nectarine segment. Sprinkle with minced garlic. Drizzle with ponzu, olive oil and salt.