Hamachi & Charred Avocado Recipe

Inspired by Aba

Time30m

Serves2

coconut cream, lychee, jalapeño, makrut lime vinaigrette

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Ingredients

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1
Prepare the Hamachi
Slice the hamachi into thin sashimi-style pieces, approximately 1/4 inch thick. Arrange on a chilled plate.
2
Char the Avocado
Cut the avocado in half, remove the pit, and gently scoop out some flesh to create space for filling. Heat a grill or grill pan over medium-high heat. Place the avocado halves cut-side down on the grill and cook for 2-3 minutes until char marks appear. Remove and set aside.
3
Prepare the Jalapeño
Remove the seeds from the jalapeño for less heat (optional). Finely chop the jalapeño and set aside.
4
Make Makrut Lime Vinaigrette
In a small bowl, whisk together lime juice, olive oil, finely chopped makrut lime leaves, and salt until well combined. Adjust seasoning to taste.

5
Assemble the Dish
Spoon the coconut cream into the charred avocado halves. Top with chopped jalapeño and canned lychee. Arrange the sliced hamachi on the plate next to the avocado.
6
Drizzle and Serve
Drizzle the makrut lime vinaigrette over the hamachi and avocado. Garnish with additional lime leaves if desired. Serve immediately.