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Hamachi Shooters

In early 2013, Jim and I had some dear friends over for dinner, just two months after our first child was born. Our friends were previously living in San Jose and had recently moved back to Texas. We were eager to catch up with them and introduce Harper. They introduced us to this Hamachi Shooter, an expensive appetizer from a swanky restaurant in California. It's like fireworks in your mouth, and you want more, more, more!


1 jalapeno pepper, seeded and minced

1/2 red bell pepper, seeded and minced

2 tablespoons cilantro, chopped

2 tablespoons pickled ginger, chopped

4 green onions, white parts only, thinly sliced

1 avocado, diced

1 teaspoon sea salt

2 tablespoons ponzu sauce

8 ounces sashimi-grade Hamachi (yellowtail) or Sake (salmon), or Ahi Tuna.

Truffle Oil, drizzle on top of each shooter (approximately 1/2 teaspoon per glass)

Wash and chop the ingredients, and mix the first eight in a large bowl. Carefully fold in the sashimi with a rubber spatula. Taste and adjust ingredients or seasoning to your liking. Scoop into shot glasses, and lastly, drizzle the truffle oil on top of each serving.

More about sashimi and portions

We buy sashimi-grade fish at H-Mart from the frozen section. For about a pound of fish, expect to pay around $20. The proper ratio is around half a pound of hamachi, diced, and mixed for the above measurements. Half a pound of fish would produce approximately eight two-ounce portions.

If you decide to use the entire pound of sashimi, double the other ingredients above, and you can serve more people or enjoy larger portions.

We serve these in shot glasses along with a tiny spoon. You can also enjoy the mixture with wonton crisps.

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