Boca’s Hamachi Crudo, Avocado, Ponzu, Grapefruit, Shishito
Courtesy of Boca’s Chef David Falk
If you’re feeling a little adventurous and looking to show off your culinary prowess, this absolutely uh-mazing recipe from chef and restaurateur David Falk is perfect for you! It’s actually not as hard as the finished product makes it look, but we’d definitely suggest brushing up on your knife skills before “taking a stab” at this one. After all, nothing impresses a hot date more than a gourmet meal prepared by an even hotter home cook!
8 ounces of sashimi grade hamachi loins (yellow tail)
1 avocado, pitted, skinned and cut into 1/4s.
2 ounces of ponzu (see recipe)
12 ruby red grapefruit segments
2 shishito peppers – sliced paper thin
1 part mirin (10 ounce)
1 part soy (10 ounce)
1 part rice wine vinegar (10 ounce)
Wasabi Paste (4 ounce)
Mix all ingredients well with whisk and bring to simmer. Pull off the stove, strain, and chill. Best if made 1 day ahead
1. Thaw fish overnight in the fridge and bring out of fridge 20 minutes before use.
2. Portion fish equally into four pieces, cut into 3-4 pieces with a sharp knife in one swipe, ideally on the bias. Cover and refrigerate.
3. Cut the chilled avocado into thin strips, fan on the center of a chilled plate. Lightly season the avocado with fleur de sel. Pull out the fish. Lightly season each piece with wasabi paste, apply with index finger, and season with fleur de sel. Arrange fish on top of the avocado. Top with a three segments of grapefruit and seven thin slices of shishito pepper.
4. Spoon 1 tablespoon of the ponzu over each dish. Finish with high quality extra virgin olive oil.
Want more delish avocado recipes? Click here!
xx, The FabFitFun Team
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