¼ cup milk
½ cup cream
¾ cup corn nuts
⅛ cup mango brunoise
⅛ cup pineapple brunoise
⅛ cup papaya brunoise
2 tablespoons finely chopped cilantro
½ teaspoon minced Serrano chilies
⅛ cup freshly squeezed lime juice
⅛ cup tomato concassé
2 avocado, peeled and pitted
2 tablespoons freshly squeezed lime juice
1 tablespoon freshly squeezed lemon juice
⅛ cup grapeseed oil
20 sashimi slices hiramasa fish
For the Tortilla Infusion:
Combine the milk and cream in a pot and bring the mixture to a boil over medium heat. Pour the hot mixture over the corn nuts and cover. Let the mixture stand for at least 8 hours before straining it and discarding the corn nuts. Season the mixture aggressively with salt. Chill the infusion until cold. Pour the corn nut infused milk mixture into an iSi canister. When ready to serve, charge with 1 cartridge and shake until it forms a mousse-like consistency.
For the Mango Papaya and Serrano Chili Relish:
Mix the mango, pineapple, papaya, cilantro, chilies, lime juice, and tomato together in a bowl. Season the mixture with salt and let it stand for at least 4 hours. Taste the mixture again and re-season it if necessary. Set the relish aside.
For the Avocado Purée:
Purée the avocado in a blender until smooth. Season with lime juice and salt and put a layer of plastic on top of the purée. Set the purée aside in the cooler.
For the Hiramasa Sashimi:
Mix the juice and oil together. Season with salt.
To Assemble and Serve:
Arrange the Mango-Papaya-Serrano Chili Relish in a straight line down the center of the plate. Drop 3 to 5 small dollops of the Avocado Purée along the side. Mix the fish with the vinaigrette and season with salt. Fold over 5 pieces of fish on top of the mango in a line. Finish with 2 to 3 small drops of the Tortilla Infusion between the dollops of Avocado Purée. Sprinkle the fish with a little sea salt and lime zest.