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Japanese Hamachi Tartar with Soy Vinaigrette, Shisho Leaf, Crispy Wakame, California Avocado-Jalapeno Sorbet and Italian Agretti

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Japanese Hamachi Tartar with Soy Vinaigrette, Shisho Leaf, Crispy Wakame, California Avocado-Jalapeno Sorbet and Italian Agretti

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

Ingredients

Serves: 2

As needed 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
As needed 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

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.

Instructions

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.

Nutrition information per serving


*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Recipe courtesy of Chef Nick Weber – Catal for the California Avocado Commission

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(1 Ratings)