Ponzu Marinated Akoya with Avocado, Lime & Karkalla
INFO PANEL:
Time: 20 — Difficulty: Easy/moderate — Servings: 24
INGREDIENTS:
24 Leeuwin Coast Akoya
150g avocado, pureed with juice of 1 lime
24 stalks of native karkalla
85ml soy sauce
250ml mirin
250ml rice wine vinegar
50ml sesame oil
85ml lime juice
1 star anise
2 slices fresh ginger
Method:
- Add all ponzu ingredients to a pot except for the lime juice, bring to the boil and simmer for 5 minutes.
- Remove from heat and cool in the fridge, add lime juice when cold.
- Wash the Akoya and shuck them carefully into the cold ponzu. Leave for 12-24 hours. The longer you leave, the more flavour they will take on.
- Clean and reserve the shells for serving.
- To serve, spoon Akoya into shell, top with a small amount of avocado puree and then with the karkalla.
