Tartare? 2 cups large dice kona kampachi? 2T cucumber brunoise? 3T extra virgin olive oil? Salt TT? ½ cup diced avocado (lime juice to keep from turning) Sauce? ½ cup lime juice? 1 cup extra virgin olive oil? 2T teriyaki sauce? 2T laxmi mustard oil? 2T honey Avocado Mousse? 2 avocados? ¼ cup lime juice? 4T extra virgin olive oil? 4-6 dasles green Tabasco? Salt TT Garnish? Red radish julienne? Micro cilantro? Toasted pinenuts? Potato chips? Sechuan buttons (available at Koppert Cress) For the Tartare:? Mix the fish, cucumber, EVOO & salt? Season diced avocado w/lime juice & salt? Put layer of avocado in bottom ringmold & fill to ¾ of top w/the fish (pack tightly)? Place in chilled bowl & remove mold For the Sauce:? Mix all & season to taste? Pour enough sauce to come ¼ way up the molded tartare? Garnish w/julienne radish, micro cilantro & scatter pinenuts around For the mousse:? Place all in blender & mix on highest speed on vitaprep until smooth (you will need to help it to go w/a rubber spatula)? For each bowl of tartare place a guenelle of mousse & slice of fish on a soup spoon & drizzle some EVOO & lime juice & one sprig of micro cilantro ***Before eating, place a bud from a sechuan button under your tongue until mouth begins to "pop