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Recipe

Hamachi Crudo with Avocado Cream and Blue Corn Crisps

By Curtis Stone From Moveable Feast Season 5, Ep.9

Servings: 6 to 8

Fun to eat, these are like grown-up nachos. If you end up with leftover avocado cream, it’s delicious on poached, scrambled, or fried eggs, on toast, in a sandwich, or as a dip.

Ingredients

  • 3 ripe avocados, coarsely chopped (about 2-1/2 cups)
  • 3 Tbs. fresh lime juice; more to taste
  • 1-1/4 tsp. New Mexican chile powder; more to taste
  • Fine sea salt
  • 1/2 lb. sushi-quality hamachi, cut into 1/2-inch dice
  • 2 scallions, whites only, thinly sliced (about 1/4 cup)
  • 1 Tbs. finely chopped jalapeño
  • Blue-corn tortilla chips (about 40)
  • 2 small red radishes, very thinly sliced, preferably on a mandoline (about 1/4 cup)
  • 1/4 lightly packed cup microgreens (optional)
  • Fleur de sel

Preparation

  • In a food processor, combine the avocados, 1 Tbs. of the lime juice, the chile powder, and 1/2 tsp. salt. Blend until very smooth, scraping down the bowl as needed. Season to taste with lime juice, chile powder, and salt. Transfer to a medium pastry bag fitted with a 9-mm plain round pastry tip or into a zip-top bag with a small hole cut from one corner.
  • Combine the fish, scallions, jalapeño, the remaining 2 Tbs. lime juice, and 1/4 tsp. salt. Fold gently to combine. Season to taste with lime juice and salt.
  • Arrange 35 to 40 tortilla chips on a large serving platter. Put 3 pieces of the fish onto each chip, then pipe 3 or 4 small swirls of the avocado cream next to or between each piece of fish. Top with a few slices of radish and a sprinkle of the microgreens, if you like. Garnish with a sprinkle of fleur de sel, and serve immediately.

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