Yellowtail and Scallop Crudo with Ponzu and Sriracha

 A bit fancy today. 

Yellowtail and scallop crudo with ponzu and sriracha - 

Ingredients?

• 5 to 6 slices sashimi-grade yellowtail
• 5 to 6 slices sashimi-grade scallops
• 5 to 6 cilantro leaves
• Tiny chunk cucumber
• Some black pepper 

Sauce:

• 1 tablespoon plus 1 teaspoon ponzu
• 1/8 teaspoon sriracha
• 1 teaspoon olive oil
• Tiny pinch salt
• Few grinds black pepper

How?

Slice the yellowtail and scallops to usual sashimi-size pieces. Arrange these two interchangeably on serving plate.

Peel and dice the cucumbers to mini cubes. Pick out the cilantro leaves.

Mix all the ingredients under the "sauce" section. Taste and adjust if needed. 

Once the flavor has been checked, drizzle the sauce over yellowtail and scallops.

Garnish with cucumber cubes and cilantro leaves. Freshly grind some more black pepper all over right before serving. 

As fancy as it looks, the steps required to put all these together are actually quite effortless. You can even prep the ingredients and store in the fridge for couple hours. Simply assemble all the elements together right before the party starts.