Hamachi Aguachile Recipe
Served with orange oil.
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Ingredients
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Hamachi (yellowtail) and assembly
Aguachile (chile-citrus marinade)
Orange oil
Finishing
Method
Hamachi (yellowtail) and assembly
- 1
Slice the hamachi
Keep the fish chilled. Using a very sharp knife, slice the hamachi across the grain into 1/8–1/4-inch (3–6 mm) thin slices. Arrange slices in a single layer on a chilled plate or shallow bowl, slightly overlapping if desired.
- 2
Season
Lightly sprinkle the hamachi slices with the kosher salt and freshly ground black pepper. Let rest chilled while you finish the marinade (about 5 minutes).
- 3
Aguachile (chile-citrus marinade)
- 4
Prepare chiles and blend
Place the serranos and jalapeño in a blender with the fresh lime juice, lemon juice, orange juice, coarse sea salt and granulated sugar. Pulse to break down the chiles, then blend on medium-high until very smooth, 20–30 seconds. If mixture is too intense, add the cold water 1 tablespoon at a time to taste to slightly dilute and round the heat.
- 5
Strain (optional)
For a silky aguachile, pass the blended citrus-chile mixture through a fine-mesh sieve into a bowl, pressing with the back of a spoon to extract all liquid. Discard solids. Taste and adjust seasoning with additional salt or a teaspoon more lime juice if needed.
- 6
Marinate the hamachi
Pour enough aguachile liquid over the arranged hamachi slices to barely cover them (you may not need all the liquid). Let the fish 'cook' in the citrus for 3–6 minutes depending on slice thickness and desired texture — 3 minutes for very sashimi-like texture, up to 6 for firmer, slightly cured fish. Do not exceed 8 minutes to avoid overcooking delicate flesh.
Orange oil
- 7
Infuse the oil
Combine the extra-virgin olive oil and finely grated orange zest in a small jar. Let sit at room temperature for at least 10 minutes to allow flavor transfer. For a slightly warmer infusion, gently warm the oil and zest in a small saucepan over the lowest heat for 1–2 minutes (do not simmer), then remove from heat and cool to room temperature.
- 8
Finish the oil
Stir in the tablespoon of fresh orange juice and a pinch of fine sea salt. Taste and adjust salt or orange as needed. Strain the oil through a fine sieve into a small container if you prefer a clear oil without zest particles. Keep at room temperature until plating.
Finishing and plating
- 9
Plate the aguachile
Lift the hamachi slices from the citrus bath (if they have been marinating) and arrange them neatly on chilled plates or on a single platter. Spoon any remaining aguachile liquid around (not necessarily over) the fish so the citrus pools but does not drown the slices.
- 10
Dress with orange oil and garnish
Using a small spoon or a dropper, drizzle the orange oil sparingly over the hamachi to add glossy citrus aroma. Scatter microgreens or cilantro leaves over the fish, sprinkle the toasted sesame seeds, and finish with a light dusting of freshly cracked black pepper.
- 11
Serve immediately
Serve right away so the fish retains its delicate texture. Provide extra aguachile liquid on the side for diners who want more heat or acidity.
