Chef Marc Heu's Sixty South Antarctic Salmon Crudo with Ponzu & Serrano

This holiday appetizer looks straight out of a restaurant but comes together in minutes, with no cooking at all. Sixty South Antarctic Salmon is raised in the pristine, icy waters of the Southern Ocean, which gives it a clean, buttery flavor that shines when served raw. Thin slices get a splash of bright Kikkoman Ponzu, a little heat from fresh serrano, fragrant lemon zest, and a tangle of microgreens. It's an elegant, light start to a rich holiday meal, and a guaranteed conversation starter.