Kanpachi Crudo Recipe
Make Kanpachi Crudo Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Kanpachi & Marinade
Citrus & Aromatics
Crunch & Finish
Method
Kanpachi & Marinade
- 1
Prepare Fish
Using a very sharp knife, slice the kanpachi across the grain into 1/8"–1/4" (3–6 mm) thin slices. Arrange slices on a chilled plate in a single layer with a little space between pieces.
- 2
Marinate
In a small bowl whisk together fresh lime juice, yuzu juice, extra-virgin olive oil, sea salt, and black pepper. Spoon about half of the mixture lightly over the fish slices, ensuring each piece gets a little dressing. Let rest in the refrigerator for 6–8 minutes (the citrus will slightly 'cook' the surface but keep center raw). Reserve remaining dressing for finishing.
Citrus & Aromatics
- 3
Segment Citrus & Prepare Aromatics
Using a sharp knife, remove the grapefruit and blood orange segments by cutting away peel and pith and cutting between membranes. Collect segments and any juices in a bowl. Thinly slice the jalapeño and shallot; place slices in cold water for 2 minutes then drain to take the edge off their bite. Thinly slice chives and pick small cilantro leaves or trim micro cilantro stems.
- 4
Crunch & Finish
- 5
Make Nori Crisp
Heat 1 tablespoon neutral oil in a small skillet over medium-high heat until shimmering but not smoking. Briefly fry the quarter sheet of nori (press it flat with tongs) for 3–6 seconds per side until it crisps — it will puff and get crunchy quickly. Remove and drain on paper towel, then break into small shards.
- 6
Toast Sesame
In a dry small pan over medium heat, toast sesame seeds until fragrant and lightly golden, about 1–2 minutes, stirring constantly to avoid burning. Remove from heat.
- 7
Finish & Season
Drizzle the reserved dressing sparingly over the plated crudo. Dot smoked soy sauce lightly across the fish using the tip of a spoon (this adds umami and a touch of smoke). Scatter the toasted sesame seeds and nori shards for crunch. Finish with a light sprinkle of flaky sea salt to taste. If desired, add an extra small squeeze of lime on selected pieces.
- 8
Serve
Serve immediately while the fish is chilled and the nori is crisp. Provide toothpicks or small forks if served as an appetizer. Consume within 30 minutes for best texture and freshness.