Yellowtail (Hamachi) Ceviche with Coconut Leche de Tigre

0 Pickled Radish: Combine sliced radishes, rice vinegar, sugar, and salt in a small bowl. Toss to coat and set aside.
2 Cilantro Oil: Blanch cilantro leaves in boiling water for 30 seconds. Transfer immediately to an ice bath. Squeeze out excess water. Add to a blender with olive oil and blend on high for 3 to 4 minutes. Strain through a coffee filter into a bowl and set aside.
4 Leche de Tigre: Char the whole shallot under a broiler or on a grill until the outside is blackened. Remove the skin. The inside should be soft and jammy.Add charred shallot to a blender with ginger, reserved yellowtail piece, shiro dashi, coconut milk, coconut water, scallion, lemon juice, agave, miso, and cilantro stems. Blend until smooth. Strain through a fine mesh strainer into a bowl. Add the juice of 1 lime. Taste and adjust with more lime if more if needed. Season with salt.
7 Ceviche: Combine hamachi cubes, brunoised shallot, chopped cilantro stems, and coconut pieces in a bowl. Pour the leche de tigre over the mixture and gently toss. Marinate for 10 minutes in the refrigerator.Serve with a drizzle of cilantro oil, pickled radish, and a squeeze of fresh lime. You can serve these in a shareable bowl or individually in shells or small ramekins. And that is it!