Hamachi Crudo* Recipe
half dozen 24. dozen 48 grapefruit white ponzu · yuzu mayo
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Ingredients
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Fish
Citrus
Sauces
Garnishes
Method
Preparation of Fish
Slice the Hamachi
Using a sharp knife, slice the hamachi into thin pieces, approximately 1/4 inch thick. Arrange them neatly on a serving plate.
Citrus Preparation
Prepare the Grapefruit
Peel the grapefruit and remove the pith. Segment the fruit, ensuring to collect the juices. Set aside the segments and juice separately.
Sauce Preparation
Mix Sauces
In a small bowl, combine the ponzu sauce and yuzu mayonnaise. Mix well until fully combined.
Assembly
Assemble the Dish
Drizzle the ponzu-yuzu sauce over the sliced hamachi. Scatter the grapefruit segments on top, allowing some to fall onto the plate for added flavor.
Garnish
Sprinkle microgreens over the top for freshness, and season with sea salt and cracked black pepper according to your taste.