4 ounces hamachi, thinly sliced (could substitute tuna)
1 teaspoon togarashi
1 teaspoon grated ginger
Juice of 1 lime
Extra-virgin olive oil
1 ripe piece stone fruit (peaches or plums are best)
2 teaspoons sliced fresh opal basil
2 teaspoons sliced fresh Persian mint
2 tablespoons sliced red onion
2 tablespoons peppercress
2 tablespoons julienned radish
Kosher salt and freshly ground black pepper
1 tablespoon Spicy Oil, recipe follows
1 teaspoon cayenne pepper
1 tablespoon chili powder
1 tablespoon yellow curry powder
1 tablespoon paprika
2 chile de arbol, crushed
2 cups soybean or vegetable oil
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