Hamachi Crudo* (gf) Recipe

Slice hamachi

Pat the hamachi fillet dry with paper towels. Using a very sharp knife, trim any remaining sinew and cut the fish against the grain into 1/8- to 1/4-inch-thick slices (about 10–12 slices depending on fillet size). Arrange slices on a chilled plate, slightly overlapping but not piled.

Prepare marinade

In a small bowl, whisk together the yuzu juice, fine sea salt and freshly ground black pepper until salt is mostly dissolved. Let sit 1 minute so salt begins to dissolve fully.

Dress hamachi

Lightly spoon or drizzle half of the yuzu mixture evenly over the arranged hamachi slices (reserve the rest for finishing). Allow the fish to macerate in the citrus for 2–3 minutes — this will lightly 'cook' the surface and brighten flavor. Do not over-marinate; crudo should remain raw in texture.

Prepare radish and cucumber

Using a mandoline or a very sharp knife, slice the radish paper-thin. Place slices in a small bowl of ice water for 5 minutes to crisp, then drain thoroughly and pat dry.

Dice avocado and prep mint

Dice the avocado into 1/4-inch cubes and keep chilled. Remove mint leaves from stems and either leave small or stack and roll to chiffonade into thin ribbons.

Assemble vegetable bed

On the serving plate, arrange a small bed of diced avocado and cucumber half-moons beneath or beside the hamachi slices. Fan radish slices artfully over and around the fish so they provide texture and color contrast.

Add finger lime and oil

Using a small spoon or citrus knife, pop the finger lime to release pearls and dot approximately 1/2 teaspoon per portion over the hamachi (use remaining pearls sparingly). Drizzle the extra-virgin olive oil or avocado olive oil evenly over the fish and avocado — about 1/2 to 1 tsp per portion. Reserve any remaining yuzu marinade and drizzle a few drops if desired for extra brightness.

Garnish with smoked trout roe and mint

Using the tip of a spoon, place small mounds of smoked trout roe on several slices of hamachi to provide smoky salinity. Scatter mint leaves or chiffonade over the dish and add microgreens or small mint sprigs for height.

Final seasoning and service

Grate a light dusting (optional) of yuzu zest over the dish, then finish with a tiny pinch of flaky sea salt if needed. Serve immediately so the fish remains chilled and the textures remain bright.