Mix together the yuzu juice, ginger, lime juice, orange juice and half of the diced apples. Mix together the remaining apples, soy sauce, cilantro, onions, oil, salt, jalapenos and tomatoes in another bowl to make the salsa.
Cut the fish into fillets, and then slice thinly sashimi-style. To serve, lay 4 to 5 pieces of fish on a plate with a rim, then drizzle with the lime, ginger and apple broth. Top the fish with the salsa and garnish with tortilla chips, fried yucca or plantains or fresh radish.
Any fresh white fish such as halibut, striped bass or snapper will do. Yuzu juice may be jarred or frozen from concentrate. If unavailable, it may be substituted for fresh key limes juice or omitted.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chef Anthony Lamas