- Fresh squid for the Sashimi
- Extra virgin olive oil (Arbequina type)
- 1tsp Avruga
- • Cucumber (peel the cucumber, cut in very thin and long strips)
- Shiso leaves (perilla nankinensis)
- Lemon, thin slices
- Mix about 50 ml – 75 ml of olive oil with salt and Avruga. Place squid sashimi on a plate together with cucumber and shiso leaves, and drizzle over the olive oil mixture. Decorate with dill.