Hamachi Crudo Recipe

Slice fish

Pat the hamachi dry with paper towel. Using a very sharp knife, slice the fillet into thin 1/8–1/4 inch (3–6 mm) slices against the grain. Arrange slices in a single layer on a chilled plate or platter.

Lightly season the arranged slices with 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper to taste. Set aside while you make the dressing so the fish relaxes at cool room temperature for 5–8 minutes.

Warm and infuse bay: In a small bowl combine 3 tablespoons extra-virgin olive oil with 1 bay leaf. Microwave for 10–12 seconds or gently warm in a small saucepan over low heat for about 30 seconds — warm only until the oil is aromatic, not hot. Let the bay infuse for 3 minutes, then remove and discard the bay leaf (if using dried, you may leave it but remove before serving).

Finish dressing: To the warm infused oil, add 1 tablespoon fresh lemon juice, 1 tablespoon fresh orange juice, 1 tablespoon chopped capers (rinsed), 1/4 teaspoon fine sea salt and 1/8 teaspoon freshly ground black pepper. Whisk or stir until combined. Taste and adjust acidity or salt as needed (add up to 1/2 teaspoon lemon or orange juice total or up to 1/8 teaspoon more salt).

Prepare vegetables: Halve about 3/4 cup cherry tomatoes and very thinly slice 1/4 cup red onion. If you prefer a milder onion flavor, rinse the sliced onion briefly under cold water and pat dry, or soak in cold water for 5 minutes then drain.

Combine garnish: In a small bowl toss the halved tomatoes, sliced red onion, and 1 tablespoon finely chopped parsley with 1 teaspoon extra-virgin olive oil and 1/2 teaspoon lemon zest. This light toss helps marry flavors without overpowering the fish.

Plating: Spoon the tomato–onion mixture evenly over the arranged hamachi slices (or scatter artistically). Drizzle 2–3 teaspoons of the citrus-bay dressing over the fish and tomato mixture, reserving remaining dressing to taste.

Finish and garnish: Sprinkle a small pinch (about 1/8 teaspoon) of coarse or flaky sea salt across the fish for texture. Add microgreens or baby arugula if using. Finish with a light squeeze of lemon or an extra tiny drizzle (about 1/2 teaspoon) of olive oil over the top.

Serve immediately: Serve the hamachi crudo immediately while the fish is cool and the dressing is fresh. Offer toasted bread or crostini on the side if desired. Leftovers should be eaten the same day.