Hamachi Carpaccio with Piquillo peppers and Grilled lemon

Ingredients

• 1 lemon, plus juice of ½ lemon
• 1 pound sushi grade hamachi or yellowtail
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh mint
• 2 tablespoons julienned fresh basil
• Cracked black pepper
• Fleur de sel
• Grated zest of 1 orange
• ½ cup finely diced piquillo peppers or pimientos (see Note)
• ½ cup finely diced plum tomatoes
• ½ cup olive oil

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