Here is the perfect “bite” for May. I love Kampachi! It is a baby tuna, but you can also use hamachi, ahi, albacore, or your favorite sushi grade fish. You are eating it raw so make sure it is high grade and great quality. The fish sauce vinaigrette adds a nice acidic touch – sweet and salty with the fresh baja slaw to add a refreshing touch.


Mini Kampachi Tostada

  • 1 tsp mint
  • 2 pinches Micro cilantro
  • 2 pinches Crushed peanuts
  • 2 one oz slices Fresh sashimi grade kampachi
  • 2 ea Fried wonton round
  • ½ oz Shaved green cabbage
  • ½ oz Shaved purple cabbage
  • ½ oz Shredded carrots
  • ½ oz Fine julienne radish
  • 1 tbsp fish sauce vinaigrette

Fish Sauce vinaigrette:

  • 1 cup Fish sauce
  • 1 cup Fresh lime juice
  • ¼ cup White vinegar
  • ½ cup Simple syrup
  • 2 tbsp Sambal chili sauce
  • 1 tbsp Garlic
  • Mix well
    1. Mix the cabbage, carrots, and radish with a splash of the dressing and mint
    2. Lay the wonton crisp on a plate, top with a tbsp of slaw on each one
    3. Lay a slice of kampachi on each
    4. Top with a drop of dressing on each bite, top again with a shaved radish slic on each one, keep it paper thin, try to twist and top each fish with one piece.
    5. Top with peanuts and micro greens.
    6. Enjoy with your favorite margarita