| 1/2 | lb | Fresh sashimi-grade tuna or striped bass fillet * |
| 2 | c | Peeled, finely shredded Chinese white radish (daikon) |
| 2 | c | Peeled, finely shredded carrot |
| 6 | | Thin quarter-sized slices of fresh young ginger, finely shredded |
| 1/3 | c | Finely shredded sweet preserved pickled ginger (see note) |
| 1/4 | c | Finely shredded pickled scallions (see note) |
| 6 | | Fresh or frozen kaffir lime leaves, finely shredded (optional) |
| 1 | lg | Red jalapeno chile, seeded and finely shredded |
| 1/2 | bn | Green onions, finely shredded |
| 1/2 | bn | Cilantro, leaves only |
| 1/4 | c | Chopped peanuts |
| | Toasted sesame seeds, for garnish |
| 1 | | Lime or lemon, cut in half and seeded |
| | Crisp fried shrimp chips or: |
| | Fried rice stick noodles, for garnish |
| | MARINADE: |
| 1/2 | tb | Vegetable oil |
| 1/2 | tb | Asian sesame oil |
| 1/4 | ts | Sugar |
| 1/4 | ts | Salt |
| 1/8 | ts | White pepper |
| 1/8 | ts | Five-spice powder |
| | Juice of 1 lemon |
