Jul 14 2026
Restaurants›Gypsy Kitchen›Hamachi Crudo Recipe

Hamachi Crudo Recipe

Inspired by Gypsy Kitchen
Time40m
Serves2

olive tapenade, black lime, garlic aioli, sumac, herb oil

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Ingredients

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Fish

Olive Tapenade

Garlic Aioli

Garnishes

Method

Preparation of Hamachi

  1. 1

    Slice 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.

Making Olive Tapenade

  1. 2

    Blend the Ingredients

    In a food processor, combine black olives, capers, anchovy fillets, minced garlic, and olive oil. Blend until smooth, scraping down the sides as necessary.

  2. 3

    Taste and Adjust Seasoning

    Taste the tapenade and adjust with more olive oil or salt if needed. Set aside.

Making Garlic Aioli

  1. 4

    Combine Egg Yolk and Garlic

    In a mixing bowl, whisk together the egg yolk and minced garlic until well combined.

  2. 5

    Emulsify the Mixture

    Slowly add the olive oil to the egg mixture in a thin stream while whisking vigorously until the mixture thickens and emulsifies.

  3. 6

    Season the Aioli

    Stir in the lemon juice and salt. Adjust seasoning to taste. Set aside.

Assembly

  1. 7

    Plate the Dish

    Spread a layer of olive tapenade on top of the hamachi slices. Drizzle garlic aioli over the top.

  2. 8

    Garnish and Serve

    Sprinkle sumac and ground black lime over the dish. Drizzle herb oil around the plate for added flavor and presentation. Serve immediately.

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