Portion: 1
1 oz salmon
1 oz tuna
1 oz scallops
1 tsp chopped shallots
1 tbs extra virgin oil
1/2 tbs lime juice
1/2 tbs lobster oil
1/2 tbs chopped chive
1/2 tsp honey
3 pc deep fried nori seaweed
3 pc chives
2 oz soya sauce
1/2 tbs wasabi mustard
salt & pepper

Preparation:

Cut all fish into small 1/8 inch cubes. Mix chopped chives, shallot, lime and oils. Mix well over an iced bowl, add seasonig, wait a minute and serve.

Seaweed:

To deep fry nori seaweed, cut into 4 inch x 4 inch squares. Put under water for two seconds and deep fry at 300° F. Be very careful as water may cause oil to spit. Turn over and cook for one more minute. Remove from deep-fryer and place on a clean paper towel to absorb excess oil.

Soya & Wasabi:

1/2 tsp wasabi
2 tbs soya sauce
1/2 tbs honey

Mix soya with honey. In a bowl, put the dried wasabi mustard. Slowly pour the soya sauce and honey over. Mix with a whisk.