Japanese Hamachi Tartare with Soy Vinaigrette, Crispy Wakame & California Avocados

Serves: 2



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

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.