1 papaya, peeled, seeded, diced

6 lychees, shelled, pitted, diced

1 mango, peeled, pitted, diced

1 kiwi, peeled, diced

1/4 cup tangerine juice

1 tsp. chopped cilantro

1 tsp. grated ginger

pinch togarashi

Combine all ingredients gently in large bowl. Set aside 30 minutes.

Wild King Salmon and Sashimi Tuna

8 oz. wild king salmon, sashimi quality, skin off, pin bone out

8 oz. ahi tuna, sashimi quality, skin off, blood line removed

Place salmon fillet on cutting board. Thinly slice on bias lengthwise into six portions. Place fillet on large sheet plastic wrap. Cover with another sheet. Gently pound flat until thin with wooden mallet. Repeat with remaining salmon fillets. Thinly slice ahi tuna into 1/8" slices. Refrigerate.

Assembly

3 limes, juiced

2 Tbsp. pumpkin seed oil

2 Tbsp. freshly grated parmesan cheese

2 Tbsp. finely chopped chives

6 chive blossoms

18 basil leaves

to taste sea salt and freshly ground black pepper

Remove salmon and ahi tuna from refrigerator. Place wrapped salmon sheet in one hand. Carefully remove plastic wrap with the other. Place directly on chilled serving plate. Gently peel off remaining plastic wrap. Mound 2 tablespoons fruit relish in center of salmon. Arrange sliced ahi tuna around relish. Drizzle with lime juice and pumpkin seed oil. Season to taste with sea salt and freshly ground black pepper. Sprinkle with parmesan and chives. Garnish with a chive blossom and 3 basil leaves.