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1 pound Hiramasa Fillet, skin off, blood line removed, sliced into 16 slices (if you cannot find Hiramasa, sub Hamachi, Kampachi or another high quality fish you can eat raw)
1 each grapefruit, peeled and cut into supremes
1/8 ounces togarashi (Japanese pepper, available at any Japanese grocery)
1 each lemon to zest
1/8 ounce sea salt, flakey, like maldon
1 each shiso leaf, torn into little peaces
1 ounces of California Olive Ranch extra virgin olive oil
Place 4 slices of fish on 4 chilled plates. Garnish with grapefruit, togarashi, lemon zest, sea salt and shiso leaf. Finish with the olive oil.