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Fish Face

Tsunami’s Sushi Chef Jimmy Mano shares their Snapper Crudo


Snapper Crudo


6     ounces red snapper

Wakame Pesto

3     ounces wakame (seaweed)
2     Tablespoons soy sauce
2     Tablespoons olive oil
1     teaspoon ginger, minced
2     teaspoons lemon juice


Sashimi Cut fish into sashimi.

Wakame Pesto Combine ingredients in a blender until desired texture is reached.

Plating Arrange sashimi in aesthetic manner and top with pesto. Garnish with fried red onion and radish to your liking.




Pan American Life Center
601 Poydras St., Suite B







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