Hamachi Crudo Recipe
Japanese Yellowtail, orange segments, yuzu vinaigrette, pickled fresnos, cilantro coconut cream, chili oil, white sesame
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Ingredients
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Fish
Fruits
Vinaigrette
Pickles
Coconut Cream
Garnish
Method
Preparation
- 1
Prepare the Pickled Fresnos
Slice Fresno peppers and combine with rice vinegar and sugar. Let sit for at least 30 minutes.
- 2
- 3
Prepare the Coconut Cream
In a blender, combine coconut cream and fresh cilantro, blend until smooth.
- 4
Slice the Hamachi
Thinly slice the hamachi and arrange on a plate.
Assembly
- 5
Combine and Serve
Arrange orange segments around the hamachi, drizzle with yuzu vinaigrette, top with pickled fresnos, and finish with cilantro coconut cream. Drizzle with chili oil and sprinkle white sesame seeds before serving.