Hamachi Crudo Recipe

Slice fish

Chill the hamachi until very cold. Using a sharp knife, slice the fillet into 1/4-inch (6 mm) thin slices on a slight bias. Arrange slices in a single layer on a chilled plate, leaving small gaps between pieces.

Make guava aquachile

In a bowl combine guava juice (120 ml), fresh lime juice (60 ml), sea salt (1 tsp) and caster sugar (1 tsp). Stir until salt and sugar dissolve. Add thinly sliced fresno chile, taste and adjust heat by removing seeds if needed. This is the aquachile—use immediately to gently 'cook' the hamachi.

Marinate hamachi

Pour about 30–40 ml of the guava aquachile evenly over the arranged hamachi slices so each piece gets a light coating. Allow to rest 2–4 minutes — hamachi should remain translucent but slightly firmed. Reserve remaining aquachile for plating.

Make gel base: in a small saucepan combine coconut milk (200 ml) with agar-agar powder (1.5 tsp) and fine salt (1/4 tsp). Whisk to combine and bring to a gentle simmer over medium heat, stirring constantly. Maintain a simmer for 1 minute to fully activate the agar.

Set and chill: remove from heat and pour into a shallow container 0.25–0.5 inch (6–12 mm) thick. Let cool to room temperature, then refrigerate until fully set, about 30–45 minutes.

Cut into gel: once set, use a small spoon or melon baller to scoop small quenelles or cut into tiny cubes (~5 mm). Keep chilled until plating.

Prepare grapefruit: supreme the grapefruit over a bowl to catch juice. Remove all membrane and pith, collecting 6–8 segments. Reserve 1–2 tablespoons of grapefruit juice and set segments aside.

Prepare cucumber and onion: thinly slice the peeled, seeded cucumber and red onion. Rinse onion briefly in cold water if you want to remove some bite, then dry on paper towel. Toss cucumber and onion lightly with the reserved grapefruit juice (about 1 tbsp), olive oil (1 tbsp) and black pepper (1/4 tsp) to dress.

Chop cilantro: roughly chop cilantro leaves and set aside for garnish and to mix into the crudo.

Plate the hamachi: drain any excess liquid from the hamachi plate. Arrange the slightly marinated hamachi slices in a fan or staggered pattern on chilled serving plates.

Add aquachile and elements: spoon remaining guava aquachile sparingly around and over the fish (use about 1–2 tbsp per plate). Distribute grapefruit segments, cucumber-onion ribbons and coconut gel pieces evenly over and beside the hamachi.

Finish and garnish: scatter chopped cilantro and micro cilantro over the crudo. Drizzle a few drops of extra virgin olive oil, finish with sea salt flakes (1/2 tsp divided) and a grind of black pepper. Serve immediately with lime wedges on the side.