Hamachi Crudo Recipe

Prepare fish

Keep the hamachi cold until ready to slice. Using a very sharp knife, trim any remaining silvery skin and connective tissue. Slice the hamachi at a 20–30° angle into 25 thin, uniform slices (about 1/8" thick). Arrange slices in a single layer or slightly overlapping on a chilled serving plate.

Make vinaigrette

In a small bowl whisk together 2 tablespoons extra‑virgin olive oil, 3 tablespoons fresh orange juice, 1 tablespoon rice vinegar, 1 teaspoon soy sauce, 1 teaspoon fresh lime juice, 1 teaspoon fine sea salt and 1/4 teaspoon black pepper until emulsified. Taste and adjust salt or acidity; the dressing should be bright and slightly savory. Reserve 1 tablespoon for cucumber; rest will be dashed over the fish at plating.

Quick‑pickle pepper

Thinly slice the fresh pepper into rings (remove seeds if you want less heat). In a small jar combine 2 tablespoons rice vinegar, 1 teaspoon sugar and 1/4 teaspoon salt; stir until dissolved. Add pepper slices, press down so they are submerged and let sit at room temperature for at least 10 minutes (can hold 1–2 hours). Drain before plating.

Prepare cucumber

Peel the cucumber if desired. Cut cucumber in half lengthwise and remove seeds with a spoon if watery. Finish by thinly slicing or julienning to yield about 1/2 cup. Toss the cucumber with 1 tablespoon of the prepared vinaigrette to lightly dress and season; set aside chilled.

Segment orange

Using a small paring knife, remove peel and pith from the half orange, then segment (supreme) to collect 6–8 small segments. Reserve any remaining juice and a small pinch of zest for the plate if desired.

Crispy onions & finishing

If using storebought crispy onions, lightly warm them in a 300°F (150°C) oven for 2–3 minutes to refresh crunch. If making homemade, thinly slice one small yellow onion, dust with a little flour and deep fry at 350°F (175°C) until golden, then drain and salt lightly.

To finish each plate: distribute the lightly dressed cucumber in small piles across the hamachi slices. Tuck orange segments and a few rings of pickled pepper over and between fish slices. Drizzle the remaining vinaigrette sparingly over the hamachi (a light dash as described). Scatter the crispy fried onion over the top, sprinkle scallion slices, microgreens and a few black sesame seeds. Serve immediately so the fish stays chilled and the onions remain crisp.