Hamachi Crudo Recipe

Prepare fish

Keep the hamachi chilled until ready. Using a very sharp knife, slice the hamachi crosswise into 1/8–1/4 inch (3–6 mm) thin slices. Arrange slices flat on a chilled plate in a single layer or slightly overlapping, leaving room for dressing and garnishes. Lightly season the slices with the fine sea salt and freshly ground black pepper; set aside on the plate while you make the dressing (2–3 minutes).

Make the dressing: in a small bowl combine the finely diced rhubarb, fresh lime juice, yuzu or lemon juice, honey, soy sauce, and grated ginger. Whisk to combine until the honey dissolves.

Emulsify: slowly whisk in the extra-virgin olive oil until the dressing is slightly emulsified. Taste and adjust seasoning with the fleur de sel; the dressing should be bright, tangy, with a touch of savory-sweetness and a slight rhubarb bite. If the rhubarb is very tart, add up to 1/2 tsp more honey.

Prepare avocado: slice the ripe avocado into thin slices or small cubes. Lightly toss the avocado with the toasted sesame oil to coat and prevent browning.

Prepare Laitue de Mer: if using dried or cured Laitue de Mer, rehydrate per package instructions (quick soak 5 minutes in cool water), then drain very well and pat dry. Roughly chop or tear into small pieces and combine with microgreens.

Assemble: Spoon a small amount of the citrus-rhubarb dressing over each hamachi slice (about 1/2 to 1 tsp per slice), distributing the diced rhubarb evenly across the fillets.

Add avocado and greens: place a few avocado slices and a small nest of Laitue de Mer/microgreens beside or atop the hamachi slices. Scatter thinly sliced radish and jalapeño (if using) across the plate for texture and heat.

Finish: Drizzle the plate with the extra teaspoon of extra virgin olive oil and dot with the toasted sesame seeds. Add a light grind of freshly cracked black pepper and, if desired, an extra tiny pinch of fleur de sel on the fish immediately before serving.

Serve immediately: Crudo is best served cold and fresh. Serve within 5 minutes of dressing to preserve texture and temperature.