Check out how to make BLT Steak's Hamachi Ceviche. Hamachi is a rich, flavorful fish in the large tuna-bonito family that comes from Hawaii.
Combine the orange juice and espelette pepper in small pot and simmer over high heat until syrupy, about 5-6 minutes. Remove from heat and pour into a medium size non-reactive bowl. Once cool, whisk in the honey, olive oil, mustard oil, yuzu juice and soy sauce and season to taste with salt and pepper.
Combine all ingredients into a mortar and pestle and mash until smooth (if mortar and pestle is not available you may puree ingredients in a blender). Season to taste with salt and pepper.
Place avocado puree in the center of each of 6 plates. Season the hamachi with olive oil, lemon juice, salt and pepper and place 5 pieces of the fish over the avocado puree. Combine the ingredients for the garnish in a mixing bowl and coat with olive oil. Arrange garnish evenly over the hamachi and spoon the sauce around the plate and on top of the fish. Serve immediately.