Wednesday, April 1, 2015

Hamachi (Yellowtail Tuna) Crudo with Avocado, Red Onion, Jalapeños, and Fresh Ponzu Vinaigrette

Hamachi or Yellowtail happens to be my favorite fish for sashimi, with salmon and Ahi tuna coming in a close second and third. I recently found a great online source of sashimi grade fish at Catalina Offshore Products in San Diego from whence came this beautiful piece of Hamachi. I considered making poke with this fish, something I've made many times before with Ahi tuna, but decided to do something a tad lighter and more whimsical, so I came up with this homemade Ponzu sauce consisting of soy sauce, lime and lemon juice, rice vinegar, soy sauce, mirin, sesame oil and brown sugar, to drizzle over the sliced pieces of raw fish, garnished with diced avocados, thinly sliced red onion and jalapeños. The addition of a couple teaspoons of sesame oil to the Ponzu at the end makes this a vinaigrette of sorts and super delicious.

1 lb. sushi grade hamachi, rinsed, blotted dry, and cut into 1/4" slices

Ponzu Sauce:
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
2 tbsp. rice vinegar
3 tbsp. light soy sauce
3 tbsp. regular soy sauce
2 tbsp. Mirin
2 tbsp. light brown sugar
2 tsp. sesame oil

1 jalapeno pepper, seeded and very thinly sliced
2 tbsp. finely minced red onion
1/4 cup chopped fresh cilantro
2 scallions, thinly sliced along the bias
1 avocado, sliced and sprinkled with a bit of lime juice (to keep them from turning brown)
Toasted white sesame seeds for garnish
Wasabi (optional)

Ponzu sauce: Brown sugar, mirin, rice vinegar, regular and light soy sauce, lime juice, and lemon juice.

Minced red onion, sliced scallions, sliced jalapeños, chopped cilantro and sliced avocados. 

Sushi grade Hamachi.

Place the Hamachi slices on a serving platter and garnish with cilantro, red onion, jalapeños, scallions, and avocado slices. Feel free to add a dollop of Wasabi on the side. Pour the ponzu sauce over the whole shebang and go to it!

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