Hamachi Poke With Cucumber and Avocado Recipe
-
Category
Appetizers and Hors d'Oeuvres
-
Cusine
American
What do you need?
How to make?
Ingredients
12 ounces raw sashimi-grade hamachi, cut into 1/2-inch cubes
3 ounces sweet onion, such as Maui or Vidalia, cut into 1/4-inch dice
1 scallion, white and light green parts only, thinly sliced
1 small Persian cucumber , peeled and seeded if skin or seeds are tough, cut into 1/2-inch cubes
1 small avocado , cut into 1/2-inch dice
1 Thai bird or serrano chili, thinly sliced
2 strips zest from 1 lemon, sliced as thinly as possible
1 teaspoon white or black sesame seeds, or a mix
4 teaspoons soy sauce, more or less to taste
2 teaspoons extra-virgin olive oil, more or less to taste
Kosher salt
Steamed rice
Directions
Combine hamachi, onion, scallion, cucumber, avocado, chili, lemon zest, sesame seeds, soy sauce, and olive oil in a medium bowl. Season with a small pinch of kosher salt and gently fold to combine. Taste and adjust with more soy sauce, olive oil, or salt as desired. Let stand 5 minutes at room temperature, then serve on its own or on top of steamed rice.