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.
Hamachi Crudo with Avocado Cream and Blue Corn Crisps
- 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
- 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.