- For Tar tare:
- 8 ounces raw hamachi fillets, bloodline removed, diced small
- 4 Chilean Hass avocados, diced
- 2 jalapenos, seeded and diced
- 2 chives, chopped
- 1 (6 ounce) bag taro root chips
- 1/2 teaspoon salt
- For Vinaigrette:
- 1/2 cup soy sauce
- 2 tablespoons lime juice
- 1 teaspoon ginger, peeled and finely diced
- 2 tablespoons whole cilantro leaves, chopped
- 1/4 cup canola oil
- For the vinaigrette, mix all ingredients in a small bowl. Set aside.
- In another small mixing bowl, mix hamachi with jalapenos, Chilean Hass avocados, chives and salt. Add two to three ounces of the vinaigrette, stir with spoon to incorporate.
- Place a 1/2 ounce of tar tare onto the top of each taro root chip and serve.