Hamachi Crudo Recipe
horseradish, Aleppo vinaigrette, avocado mousse, crispy beets
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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Hamachi
Thinly slice the hamachi into sashimi-style pieces and arrange them on a chilled plate.
Make the Aleppo Vinaigrette
In a small bowl, whisk together the olive oil, lemon juice, horseradish, and Aleppo pepper. Season with salt and pepper to taste.
Prepare the Avocado Mousse
In a blender, combine the flesh of the avocado with a pinch of salt and a splash of lemon juice. Blend until smooth and creamy.
Assemble the Dish
Drizzle the Aleppo vinaigrette over the hamachi slices. Add dollops of avocado mousse on the plate and garnish with crispy beet pieces.
Serve
Serve immediately as an elegant appetizer or light entrée.