I love all things Sushi. While ceviche is not technically sushi, I still think it falls roughly under the same category.
Last weekend, my husband and I ate at the awesome NYC Sushi restaurant, Sushi Samba. My last experience “eating” there had been in college when I went with a bunch of girl friends (where the majority of the night was spent drinking and not doing so much eating). So when my hubby took me back there this weekend, I was intrigued to try the food that I had missed out on last time I was there.
We ordered a few dishes, but of them all, the best and most memorable were the Yellowtail Taquitos (basically a Yellowtail Ceviche with Avocado, in tiny little fried taco shells). Super delicious with a yummy lime flavor, but also insanely priced - $6 per MINI (and I emphasize MINI) taco. So I decided to recreate this dish, Sara style – I wanted to make them less messy (you know what I am talking about, when you bite into a crunchy taco and it goes all over the place). So I made an “open faced” taco, with my version of a Hamachi (Yellowtail) Ceviche with Avocado. I think this came out awesome - Plus, they would make a great appetizer at your next party!
A few tips if you’re going to make this dish:
1. Have an extremely sharp fish knife when fabricating your fish! There’s nothing worse then when a dull knife meets a beautiful piece of meat!!!
2. Get sushi grade Hamachi – don’t go buying your fish from some discount market – this is the time to get a little lavish and buy the good stuff! I got mine from Eataly.
3. If you don’t think Hamachi is your jam, try making this same dish with Sushi Grade Ahi Tuna!
So with that, I give you my yummmmmy take on a Sushi Samba classic! Enjoy!
Hamachi Ceviche with Avocado on Fried Wontons
Hamachi Ceviche with Fresh Avocado on top of Crispy Fried Wontons