- Finely chopped cilantro for garnish
- Thaw fish, ideally when still very cold and cut into thin slices. Keep refrigerated.
- Peel the mango and place half of the pulp in the blender. The other half, chop into small cubes.
- Blend soy sauce, pisco, sugar and lemon juice. Blend them until a sauce forms, taste and adjust the seasoning.
- Chop the avocado into small cubes.
- In a large serving plate, place the sliced fish, barely overlapping each other.
- Place the sauce gently around, allowing the fish to be covered slightly at the edges.
- Place the chopped mango and avocado in the center of the fish and garnish with cilantro.
ingredients
1 pound of raw white fish (sushi grade)
1/2 cup lemon juice
1 ripe mango
3 tablespoons Kikkoman Soy Sauce
1 tablespoon sugar
1 tablespoon pisco, optional
1 ripe avocado
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
