Hamachi Crudo Recipe

Make quick pickling brine

Combine rice vinegar, water, sugar, and kosher salt in a small saucepan. Bring just to a simmer and stir until sugar and salt dissolve. Remove from heat and let cool for 5 minutes.

Slice 2–3 serrano peppers into thin rounds (remove seeds for less heat). Place slices in a clean jar and pour warm brine over them to cover. Let cool to room temperature, then refrigerate for at least 30 minutes. Keep refrigerated until ready to use.

Halve the avocado, remove the pit, and scoop the flesh into a bowl. Gently mash with a fork until mostly smooth but slightly chunky. Season with 1/2 tablespoon lime juice and a pinch of sal de gusano (or regular salt) to taste. Keep chilled.

If using, thinly slice red onion and rinse briefly under cold water to soften bite; drain well. Lightly toast sesame seeds or crush pepitas in a small skillet over medium heat until fragrant, about 1–2 minutes; set aside to cool.

Using a very sharp knife, trim any sinew from the hamachi. Slice the hamachi crosswise into 1/8–1/4-inch (3–6 mm) thin slices or into bite-sized cubes depending on presentation. Keep the slices chilled on a plate.

Arrange hamachi slices in a single layer on a chilled serving plate or platter, slightly overlapping if desired. If using cubes, distribute evenly on plates.

Drizzle 1 tablespoon extra-virgin olive oil evenly over the hamachi and then drizzle the remaining 1 tablespoon of olive oil in small dots around the plate for finish.

Scatter pickled serrano slices over the fish (about 1–2 tablespoons), reserving a few for garnish. Spoon small quenelles or dollops of seasoned avocado onto/around the hamachi.

Finish with 2 tablespoons fresh lime juice evenly over the dish, then sprinkle lime zest and the remaining 1 teaspoon sal de gusano across the fish for bright flavor. Add micro cilantro leaves and a few red onion slices as garnish. Sprinkle toasted sesame seeds or crushed pepitas if using.

Serve immediately, with extra lime wedges on the side.