Avocado Sashimi

This appetizer works best as the first course of a sit-down dinner. Its complex flavor awakens the taste buds and invites them into the meal.

1 small or medium-sized ripe (not overripe) avocado
lemon juice for coating avocado slices
2 tablespoons shoyu
¼ cup water
1½ teaspoons wasabi powder

Halve avocado lengthwise, slicing through to the pit. Twist halves and pull apart. Remove the pit, then peel the avocado. Thinly slice avocado halves lengthwise. (Unless peeled and sliced just before serving, coat slices lightly with lemon juice to prevent discoloration.) Arrange 3 slices on small individual dishes (sushi plates are ideal). Combine shoyu and water. Divide mixture among individual dip or condiment containers (about 1 tablespoon per serving).

Add one drop of water at a time to wasabi, and mix until it forms a thick paste. Place a small mound of wasabi on each plate of avocado "sashimi" for guests to add to dip. (For eye-appeal, place wasabi on a very thin slice of red radish, or on a circle of overlapping radish slices.) Pick up avocado slices with chopsticks, dip in shoyu, and enjoy.

Comments (2)

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avocados AREN\'T nightshades
written by ChapelGirl, May 04, 2006

I think \"aqueous\" is getting avocados muddled up with tomatoes, aubergines, and potatoes which ARE nightshades.
Avocados should not be eaten in quantity in a temperate climate because they are yin (they originate from subtropical and tropical regions e.g. Mexico), but they are probably fine in the summer, in moderation.

avacado\'s are nightshades
written by aqueous, February 20, 2005

avacado\'s are nightshades and this recipe should be avoided for that reason.

-aq

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