Hamachi Crudo Recipe

Prepare the hamachi

Keep the hamachi cold. Trim any silvery skin and sinew, then slice into 1/8–1/4 inch (3–6 mm) thick slices or small 1/2–3/4 inch (1–2 cm) cubes depending on plating preference. Arrange on a chilled plate or platter, slightly overlapping or spaced for plating.

Make the leche de tigre

In a bowl, whisk together the fresh lime juice, orange juice, and cold fish stock (or very cold water). Add the minced shallot, grated ginger, chopped cilantro leaves, salt, and black pepper. Taste and adjust seasoning — the leche de tigre should be bright, tangy and slightly salty. If you want more heat, reserve some serrano to muddle into the leche de tigre (see serrano step). Chill briefly if needed.

Prepare the avocado

Halve and pit the avocado. Score the flesh in a crosshatch pattern and scoop out cubes, or mash gently with a fork if you prefer a creamy bed. Toss avocado lightly with 1 tsp lime juice (from the prepared juice) and 1/8 tsp kosher salt to prevent browning and season.

Prepare the cucumber and serrano

Peel the cucumber if desired and cut into very thin rounds or small matchsticks. Reserve a few thin slices for garnish. For the serrano, remove the stem and slice very thinly on the bias; if you want less heat, remove the seeds and ribs before slicing. Optionally, finely mince one small piece of serrano and stir into the leche de tigre for gentle heat.

Optional crisp garnish

Thinly slice radish(s) on a mandoline for a crisp, peppery garnish. Pat dry so they stay crisp on the plate.

Place a spoonful or quenelle of the prepared avocado on each serving plate as a bed (or spread a thin layer). Arrange hamachi slices or cubes over/around the avocado.

Spoon 1–2 tbsp of the leche de tigre around and lightly over the fish (reserve some leche de tigre to serve on the side if desired). Scatter thin cucumber slices and serrano rings over the fish, arranging for color contrast.

Drizzle extra-virgin olive oil (about 1/2 tsp per plate) over the crudo, then finish each plate with a tiny drizzle of cilantro oil if using, a pinch of lime zest, and a sprinkle of toasted sesame seeds or cancha for crunch.

Garnish with micro cilantro or small cilantro leaves and a couple of radish slices. Finish with a light grind of black pepper and a small pinch of kosher salt to taste. Serve immediately so fish remains chilled and textures stay fresh.