Ingredients
- ¼ pound sushi-grade yellowtail
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon freshly squeezed lemon juice
- ½ teaspoon grated fresh ginger
- ½ small jalapeño thinly sliced
- 1 tablespoon chopped green onions
Instructions
- Thinly slice the yellowtail into approximately 8 equal pieces and arrange them on a chilled serving plate.
- In a small bowl, whisk together the low-sodium soy sauce, lemon juice, and grated ginger to create a light dressing.
- Drizzle the dressing over the yellowtail slices, ensuring each piece is lightly coated.
- Garnish the yellowtail with jalapeño slices and a sprinkle of chopped green onions before serving.