|Source||Hawaiian Grown Executive Chef Grant Kawasaki|
Hawaiian Grown "Hamachi Ceviche with Kunia Watermelon Salsa"
In a shallow bowl or a medium deep dish, lay the hamachi slices at you own design. The slight depth of the plating dish helps to keep the fish in contact with its marinade/sauce/salsa. Drizzle half of the lemon and lime juice over the fish. Refrigerate. Next, in a mixing bowl combine all of the salsa ingredients including the remaining half of the lemon and lime juice. Mix well season with salt and pepper to taste, and refrigerate. After about 10 minutes, take out the refrigerated fish. It may look discolored or whitish, but thats perfectly normal and exactly what you want for this dish. Season the fish with salt and pepper to taste. Generously spoon the salsa over the hamachi slices and garnish with extra cilantro. Serve immediately or keep refrigerated. Enjoy!
The great thing about the ceviche method is that you can substitute any fresh sashimi/sushi grade fish or seafood for this dish. Although not in this recipe, avocados go very well with this method as well. If this dish seems a little too "raw" for you tastes, try to sear the outside of the hamachi in a frying pan over high heat for a few seconds or more on each side to give a flavor and textural difference. This gives the fish a "tataki" effect, which can be also achieved on the grill. Remember to re-chill the fish if you have done any type of heat transfer. This dish definitely tastes best cold. Find these ingredients, and enjoy this recipe with a chilled glass of Chardonnay, Reisling or Sauvignon Blanc found at your nearest Times Supermarket! Shoots Den!