Cured Hamachi Recipe

Time1h 30m

Serves4

bagna verde, pickled aji dulce pepper, raw artichoke, mint

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Ingredients

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1
Curing the Hamachi
Start by placing the hamachi in a non-reactive container. Sprinkle the kosher salt evenly over the fish. Cover and refrigerate for 24 hours to cure.
2
Preparing the Bagna Verde
In a blender, combine fresh herbs (parsley, basil), garlic, anchovies, lemon juice, and olive oil. Blend until smooth to create the bagna verde.
3
Pickling the Aji Dulce Peppers
Slice the aji dulce peppers and place them in a jar. Heat equal parts vinegar and water with a bit of sugar and salt until dissolved. Pour the mixture over the peppers and let them sit for at least 2 hours.
4
Preparing the Artichoke
Peel the artichoke, removing the tough outer leaves. Using a mandoline, slice the artichoke thinly and soak in lemon water to prevent browning.
5
Plating the Dish
After 24 hours, remove the hamachi from the refrigerator and slice it thinly. Arrange the slices on a plate, drizzle with bagna verde, and garnish with pickled aji dulce peppers, raw artichoke slices, and fresh mint leaves.