Ahi/Hamachi Napoleon

This is one of our girl's favorite dishes, feel free to substitute any kind of sushi grade fish. 

½ pound Sushi Grade Hamachi	1 tbsp fresh lime juice
½ pound Sushi Grade Ahi	1 tsp rice wine vinegar
1 avocado	1 tbsp sesame oil
3-4 radishes	Edible flowers
12 won ton skins (round or square)	Canola oil
¼ tsp grated fresh ginger	Sea salt
2 tbsp soy sauce

Add canola oil to medium saucepan.  Fill to 1/2 inch deep and place on medium heat.  When oil is hot and shimmering, fry won ton skins one at a time. Drop into oil to cover.  Using tongs, submerge until it becomes firm, then flip over and submerge until golden brown.  Remove from oil and place on paper towels to cool and remove excess oil.  Repeat for all 12 skins.

Mix sauce by combining ginger, soy, lime, vinegar and sesame oil in metal bowl.  Whisk to combine and set aside.

Prepare fish.  Remove skin (if present) and cut into ¼ inch cubes.  Please into large ceramic mixing bowl, then cover and keep cool in refrigerator. 

Dice radishes and cut avocado into small cubes (similar size to fish).

Assemble.  Remove fish from refrigerator, then add radishes and avocado to bowl.  Whisk sauce again, then add to bowl and stir to combine thoroughly.  Add salt, if needed, to adjust seasoning.  Set out four plates and place one won ton skin on each plate, then place fish mixture on top in an even layer.  Add second skin, then more fish mixture.  Top with third skin, then divide remaining fish mixture between the four plates on top of last layer.  Sprinkle flower petals over top to garnish.

Serve immediately.  Serves four.  Pair with a crisp Gruner Veltliner.