Hamachi Crudo* Recipe

Prepare fish

Keep the sashimi-grade hamachi very cold. Pat the 8 oz fillet dry with paper towels. Using a very sharp knife, trim any skin, bloodline, or connective tissue. Slice the hamachi into thin 1/8"–1/4" slices against the grain (for crudo style) or into small bite-size cubes if preferred. Arrange the slices or cubes on a chilled serving plate in a single layer or slightly overlapped.

Lightly season the fish with 1/2 tsp kosher salt and 1/8 tsp freshly ground pepper, sprinkling evenly. Drizzle 1 tsp neutral oil over the arranged hamachi to add sheen and a bit of richness.

Make ponzu

In a small bowl combine 2 tbsp fresh lime juice, 1 tbsp fresh lemon juice, 2 tbsp soy sauce, 1 tsp mirin, 1 tsp rice vinegar, and 1 tbsp cold water. If using, stir in 1 tbsp bonito flakes now and let sit for 5–10 minutes to steep for extra umami, then strain the liquid through a fine mesh to remove the flakes. Taste and adjust: ponzu should be bright and balanced—add up to 1/2 tsp more sugar or a drop of mirin if too sharp.

Lightly spoon or drizzle the ponzu evenly over the seasoned hamachi just before serving, about 1 to 1.5 tbsp total over the 8 oz fish so pieces are lightly kissed but not swimming.

Quick-pickle serrano

Thinly slice 1 whole serrano into rounds (remove seeds if you want less heat). In a small heatproof bowl or jar, combine 2 tbsp rice vinegar, 2 tbsp water, 1/2 tsp sugar, and 1/8 tsp kosher salt. Stir to dissolve, then add the serrano slices. Let sit at room temperature for 10–15 minutes (longer for more pickling intensity), or refrigerate up to 2 hours. Drain before using.

Scatter pickled serrano slices over the dressed hamachi evenly to provide bright heat and acidity (use more or fewer slices to taste).

Sprinkle 1 tbsp thinly sliced scallion and 1 tsp toasted sesame seeds over the fish. Finish with 1/4 cup microgreens or small cilantro leaves arranged lightly for freshness and color.

If desired, dot or lightly drizzle 1/2 tsp chili oil or a 1/2 tsp extra-virgin olive oil over the crudo for aroma and a glossy finish. Use chili oil sparingly—aim for subtle heat contrast with the pickled serrano.

Serve immediately with small spoons so diners can pick up a piece with garnishes and ponzu. Provide optional accompaniments such as thinly sliced toasted bread or small crackers if desired.