Kaffir lime leaves are aromatic and taste a little like lime peel but aren't as bitter. Although you can substitute poached salmon for sashimi-grade fish, the latter lends authenticity and symbolizes renewal of life.
 
FISH
8 oz. fresh sashimi-grade* tuna or salmon, or flaked poached salmon**
1 tablespoon fresh lime juice
1 teaspoon peanut oil
1 teaspoon dark sesame oil
Dash sugar
Dash salt
Dash white pepper
 
SALAD
2 cups finely julienned daikon or jicama
2 cups finely julienned carrots
1 cup finely shredded red cabbage
1/2 cup fresh cilantro leaves
1/3 cup slivered sweet pickled shallots
1/4 cup slivered sweet pickled ginger
6 fresh or frozen kaffir lime leaves (or domestic lime leaves), spines removed, cut into thin slivers
2 red jalapeno chiles, cut into thin slices
 
DRESSING
3 tablespoons fresh lime juice
2 tablespoons plum sauce
1 teaspoon dark sesame oil
 
TOPPINGS
1/4 cup chopped peanuts
2 tablespoons toasted sesame seeds***
1 lime, halved, seeded
 
1. Freeze raw tuna or salmon for 7 days at -4°F. Thaw in refrigerator until partially defrosted.
 
2. Cut raw fish into paper-thin slices; place in medium bowl. Add remaining fish ingredients; mix well. Cover; refrigerate up to 2 hours.
 
3. In large bowl, cover daikon and carrots with cold water; let stand 5 minutes. Drain thoroughly; return to bowl. Add remaining salad ingredients; mix well. Cover; refrigerate up to 3 hours.
 
4. In small bowl, combine all dressing ingredients; blend well.
 
5. Just before serving, add dressing to salad; toss to mix. Place salad on large platter. Mound salmon in center of salad. Sprinkle with peanuts and sesame seeds. If desired, garnish with cilantro sprigs.

6. To serve, place salad in center of table. Squeeze lime over entire salad. Toss salad.
 
TIPS *Sashimi is sliced raw fish that is marinated and served with condiments. "Sashimi-grade" refers to the highest quality fish available. The grading system judges color, freshness and percentage of fat. To ensure safety, freeze the fish in a home freezer for at least 7 days at -4°F. Always buy sashimi-grade fish from a fish market that knows and deals with this product; never use freshwater fish for sashimi because it is extremely prone to parasites.
**To poach salmon, bring 2 inches of water in saucepan to a boil. Add a 1/2-inch piece of crushed ginger, 1 green onion and salmon to water. Return to a boil; reduce heat to a simmer. Cook 10 minutes per inch of thickness. Remove salmon from saucepan; cool.
***To toast sesame seeds, heat small skillet over medium heat. Add sesame seeds; shake skillet continuously until seeds are lightly browned, 3 to 4 minutes.
 
 8 servings
 
 PER SERVING: 130 calories, 7 g total fat (1 g saturated fat), 15 mg cholesterol, 165 mg sodium, 2.5 g fiber