Monday, February 4, 2013

Hamachi Shooters

Last Saturday we had some dear friends over for dinner. It's so fun to get together with Anthony and Tara because like us, they enjoy and appreciate good food and great wine. The four of us always have such a fun time together. Jim and I prepared a simple burger bar for our dinner while Anthony and Tara wowed us with an amazing appetizer of Hamachi Shooters. 

After begging for the recipe (not really), they graciously agreed to allow me to share this on HWM.

When they lived in California, Tara and her co-worker would go to this fancy restaurant after work for appetizers and drinks. Their favorite hors d'oeuvre were these delicious (and expensive) Hamachi Shooters.

Determined to recreate the dish at home, they set out trying recipe after recipe. After nearly a dozen attempts, the perfect combination of exquisite ingredients were combined to create this impressive appetizer.


Jalapeno pepper
Red pepper
Pickled Ginger
Green Onion
Sea Salt
Ponzu Sauce
Truffle Oil
Sashimi grade Hamachi (yellow tail tuna) or Sake (salmon) or Ahi Tuna

Sorry, there are not specific amounts. Tara suggest starting with a little of everything, mixing and then tasting so you can adjust to your personal preference.

Chop up the Jalapeno, Red pepper, Onion, Cilantro, Ginger, Avocado and mix together in a bowl.

Slice the Hamachi small (or whatever protein you have chosen)
To serve, pour a little bit of the ponzu sauce in the bottom of the glass or serving bowl. Add the protein, and then top with a tiny sprinkle of Sea Salt and a light drizzle of Truffle Oil.

We paired the Hamachi Shooters with a mildly fruity rose wine. I love that "aha" moment when flavorful food and wine marry perfectly together. This was one of those experiences!

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