Hamachi Crudo Recipe
Lemongrass Leche de Tigre, Citrus, Pickled Fresno
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Ingredients
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Hamachi Crudo Ingredients
Method
Hamachi Crudo Directions
- 1
Prepare the Hamachi
Using a sharp knife, slice the hamachi into thin, even sashimi slices (about 1/4 inch thick). Arrange the slices on a chilled plate in a circular pattern.
- 2
Make the Lemongrass Leche de Tigre
In a blender, combine the chopped lemongrass (white part only), lime juice, orange juice, and sea salt. Blend until smooth. Strain through a fine-mesh sieve into a bowl to remove the solids.
- 3
Prepare the Fresno Chilis
Slice the Fresno chilis thinly. If you prefer less heat, you can remove the seeds before slicing.
- 4
Assemble the Dish
Drizzle the lemongrass leche de tigre over the arranged hamachi slices. Scatter the sliced Fresno chilis over the top.
- 5