Hiramasa Recipe

Prepare the Hiramasa

Slice the Hiramasa into thin sashimi-style pieces and arrange them on a serving plate.

Make the Avocado Mixture

In a bowl, mash the ripe avocado with olive oil, lemon juice, sea salt, and black pepper until smooth.

Toast the Pine Nuts

In a dry skillet over medium heat, toast the pine nuts until golden brown, stirring frequently. Set aside to cool.

Assemble the Dish

Spread the avocado mixture over the sliced Hiramasa. Sprinkle the toasted pine nuts on top and add the Szechuan button flowers for garnish.

Serve with Chips

Serve the assembled Hiramasa with a side of Saratoga chips for a delightful crunch.