Japanese Hamachi Tartare - California Avocados

HomeRecipesOtherChef RecipesJapanese Hamachi Tartare with Soy Vinaigrette, Crispy Wakame & California Avocados

Developed as part of the 2012 California Avocado Week at Downtown Disney District (Anaheim, CA)

Are you having a dinner party or celebrating a special occasion and want to serve a phenomenal dish that will get everyone excited? Look no further than this hamachi tartare recipe made with Japanese hamachi and a spicy avocado sorbet. Topped with a soy vinaigrette and crispy wakame, this hamachi tartare will make your mouth explode with flavor thanks to spicy jalapenos, citrus notes from yuzu juice and lime zest, and creamy California Avocados.

Start cooking

Serves: 2

Ingredients
Instructions

Sorbet 1/2 cup sugar 1 cup Timoline Inverted Sugar 2 cups water 1 tsp. lime zest 3 Fresh California Avocado 1 Jalapeno deseeded 3 Tbsp. Japanese Yuzu Juice 1 tsp. Cremodan Sorbet Stabilizer Hamachi Tartar 1 lb. Japanese Hamachi, sushi grade #1, ½ inch dice 1 tsp. Lemon Oil 2 tsp. soy sauce 2 Green Shisho leafs, chiffonade cut As needed Micro cilantro As needed Crispy Wakame

Sorbet
Bring sugar, water, yuzu and sorbet stabilizer to a boil. Fold in trimoline sugar and whisk. Chill base. Blend base, avocado, lime zest and jalapeno in a blender till smooth. Process in ice cream machine according to manufacturer’s directions. Reserve in freezer till needed.

Hamachi Tartar
In a bowl toss Hamachi with the lemon oil, soy sauce and shisho leaf. Compress tartar into a mold on a plate, then remove the mold. Top tartar with quenelle of sorbet. Sprinkle 1 tsp of crispy wakame and garnish with micro cilantro, Italian agretti and a drizzle of lemon oil.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.