Hamachi Crudo* Recipe
avocado, aji amarillo, fresno pepper, pineapple, chili oil
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Ingredients
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Hamachi & Marinade
Avocado & Fruit
Aji Amarillo Sauce
Chili Oil & Garnishes
Method
Hamachi & Marinade
- 1
Prepare and slice fish
Pat the hamachi dry with paper towels. Using a very sharp knife, slice the fillet into 1/8–1/4 inch (3–6 mm) thin slices against the grain. Arrange the slices in a single layer on a chilled plate or platter.
- 2
Make quick citrus cure
In a small bowl whisk together the lime juice, orange juice, 1/2 tsp sea salt and 1/4 tsp sugar until dissolved. Spoon or drizzle the citrus mixture evenly over the hamachi slices, ensuring each piece gets a little. Let the fish sit 3–5 minutes to take on flavor but not fully 'cook' — you want it just brightened and slightly firmed.
Avocado & Fruit
- 3
- 4
Combine pineapple and fresno
In a small bowl combine the finely diced pineapple and thinly sliced fresno pepper. Toss gently to mix. This will be used as a bright, sweet-heat counterpoint to the fish.
Aji Amarillo Sauce
- 5
Emulsify aji amarillo
In a small bowl whisk together the aji amarillo paste, neutral oil, rice vinegar, honey and water until smooth. Taste and adjust seasoning with 1/8 tsp sea salt. The texture should be pourable but slightly thick; add another 1/2 tsp water or oil if needed to reach the right consistency.
Chili Oil & Plating
- 6
Dress and arrange
Remove excess citrus marinade from the hamachi slices with a quick blot if there is pooling liquid. Spoon small mounds of avocado across the plate or place a single line of diced avocado depending on presentation. Neatly fan or overlap the hamachi slices over/around the avocado. Scatter the pineapple–fresno mixture evenly over the fish.
- 7
Finish with sauces and garnishes
Drizzle the aji amarillo sauce sparingly across the crudo (about 1–1.5 tsp per serving). Dot or lightly drizzle the chili oil over the plate for heat and color (about 1 tsp). Finish with a light drizzle of extra-virgin olive oil, sprinkle toasted sesame seeds, micro cilantro leaves, flaky sea salt and a small crack of black pepper. Serve immediately so the fish stays fresh and the avocado retains shape.
