Haha I really like the word “tartare.” I think when I present this dish as a hamachi tartare, I sound like I know what I’m doing…but yet at the same time you have absolutely no idea what this actually tastes like. All it really means is: “a preparation of finely chopped raw meat or fish optionally with seasonings and sauces.” Talk about a vague definition. The seasoning and sauces are optional? Without seasoning and sauce, isn’t raw mean and fish just carpaccio and sashimi? Haha just a great word overall.
Click “more” for my recipe!
In my previous post, I talked about ponzu sauce. This is a key ingredient in my recipe. I debated between a variety of other sauces, but since I was aiming for a pretty light and refreshing taste, I knew I wouldn’t go wrong with ponzu. This makes a GREAT appetizer. Arrange it on one plate in the center of a table, or give people individual portions. Feel free to mix up the ingredients and send me any of your own suggestions for tartare – what meats, fish, sauce, seasoning did you use?
Time: 5 minutes
Price: about $5
- 1/4 pound sashimi grade hamachi (I bought mine from Ranch 99)
- seaweed salad (again, mine was from Ranch 99)
- ponzu sauce
- pea sprouts
- crackers
- Cut the hamachi into small pieces. If you cut them too big, the ponzu sauce doesnt’ have enough surface area – and it tastes bland.
- Put this in a smallbowl.
- Add 2 tablespoons of seaweed salad.
- Add 2 tablespoons of ponzu sauce. The amount depends a lot on your specific ponzu sauce. Add more if you’re not getting enough flavor.
- Mix this together well and then chill in the refrigerator for a few minutes. This gives time for the flavor to seep in, and gives it a bit more form.
- Put a plate over this bowl. Flip both (together over) so you end up with an upside-down bowl of tartare on the plate.
- Arrange crackers around the tartare and garnish with a few pea sprouts!
It tastes great and looks (somewhat) professional as well! Haha yum I want some more now. 
