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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Hamachi
Using a sharp knife, slice the hamachi into thin sashimi-style pieces, approximately 1/4 inch thick. Arrange the slices on a chilled plate.
- 2
Make Jalapeno Ponzu
Finely chop the jalapeno and add it to the ponzu sauce. Mix well and adjust the level of spiciness by adding more jalapeno if desired.
- 3
Assemble the Crudo
Drizzle the jalapeno ponzu sauce over the sliced hamachi. Sprinkle with salt to taste.
- 4
Add Toppings
Top the hamachi with a handful of ogo and a sprinkle of masago for texture and flavor.
- 5
Garnish and Serve
Garnish with lime wedges and serve immediately for the best flavor.
