- Cook both shrimp and scallops in a skillet with coconut oil, and toss with the soy sauce. Choose a ripe peach and quarter it and cut the quarters in half in the middle short ways. Drizzle the peaches with honey and set aside.
- For the serrano pepper, slice thin on a bias and set aside. Combine ginger, mirin, and wasabi powder in a bowl and add 2 Tbsps. of water and mix.
- For carrot, peel and cut into long bias angle cuts. Try for 1-inch lengths. Simply cook these pieces in boiling water and season them with salt and pepper by choice.
- Have fun arranging all these colors and shapes, garnish with your dill and green wasabi ginger sauce. Use a squeeze bottle to get creative. Tip* Make a double batch or triple batch of your wasabi ginger sauce so you have plenty to have fun with.