Raw Hamachi with Cucumber, Avocado and Smoked Ponzu

Not so sure about sushi? This sashimi style salad is sure to change your mind

Raw Hamachi with Cucumber, Avocado and Smoked Ponzu
Raw Hamachi with Cucumber, Avocado and Smoked Ponzu
Print Recipe

Tomato Water

Ingredients:

  • 5 plum tomatoes
  • ¼ cup salt

Directions:

Place tomatoes in a blender add salt and puree. Hang in cheese cloth for 24 hours.

Broth

Ingredients:


  • ¼ cup tomato water
  • 1 tablespoon yuzu juice
  • 1 tablespoon shiro dashi
  • 2 teaspoons cilantro, chiffonade            

Directions:


Mix ingredients together.

Salad

Ingredients:

  • 1 avocado each, diced
  • 1 cucumber each, peeled, seeded & diced
  • 1 tablespoon cucumber vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon chives minced
  • Salt and pepper

Directions:

Mix all ingredients together.


Hamachi

Ingredients:

  • 4-ounces sushi grade hamachi
  • 1 teaspoon Hawaiian sea salt
  • 1 tablespoon extra virgin olive oil

Directions:

Slice the hamachi thin and drizzle with olive oil and season with sea salt. Place a spoonful of salad on the bottom of a plate. Lay a couple of slices of fish over the salad. Finish the dish by pouring some of the broth around the bottom of the plate.


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