Mix all ingredients together in a mixing bowl.
Hamachi and assembly
Mix salt with zest of 1/2 lime, zest of 1/2 lemon and zest of 1/4 in a bowl.
Cover both sides of the hamachi with the mixture, and allow to sit for 8 minutes. Rinse in cold water and pat dry. Slice the cured hamachi, and arrange onto plate. Season with sea salt and black pepper.
Delicately place the avocado slices on top of the hamachi, as well as the hearts of palm. Top with crème fraîche. Cut out orange segments add to hamachi.
Garnish with red mustard greens, celery leaves and radish. Spoon yuzu vinaigrette onto the plate around the hamachi.
- 2 servings