Yellowtail Sashimi with Diced Chiles

Ingredients

• 4 ounces fresh premium yellowtail (belly, if available)*
• 1/2 teaspoon minced garlic
• 1/2-ounce fresh ginger, finely julienne
• 1 1/2 tablespoons thinly sliced scallions
• 1 tablespoon finely diced red jalapeno
• 1 tablespoon finely diced green jalapeno
• 1 tablespoon soy sauce
• 1 tablespoon yuzu juice (Japanese citrus)*
• 1 tablespoon ponzu sauce (Japanese citrus vinegar)*
• 1 tablespoon extra-virgin olive oil
• 1 lemon wedge, for serving
• Julienned daikon radish, for serving*

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