Pepper Seared Hiramasa Carpaccio Grilled Pineapple & Tomatillo Salas with Coconut-Ginger Emulsion

Ingredients: Hiramasa

4oz	Hiramasa (any sushi grade fish will work)
2oz	Crushed pepper blend
1oz	Olive oil

Cover the hiramasa with the pepper blend.

Place oil in pan. Once oil is very hot, quickly sear off all sides of the hiramasa.

Cool off and then slice very thin.

1ea	Pineapple (grill off both sides)
2ea	Tomatillo
1ea	Red vine ripe tomato
1ea	Yellow vine ripe tomato
1ea	Poblano pepper
1/2ea	Red onion
2tbs	Chopped cilantro
1tsp	Garlic chopped
1tbs	Shallots chopped
2oz	Champagne vinegar
2oz	Olive oil
To taste	Salt and pepper

Finely dice all and mix well.

Let marinate for 2 hours.

1can	Coconut milk
2oz	Pickled ginger juice

Using only the solid part of the coconut milk (do not use the liquid), mix well with the ginger juice and put in a squeeze bottle.

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