Hamachi Crudo Recipe

Prepare fish

Keep the hamachi chilled until ready. Using a very sharp knife, trim any silver skin or bloodlines and slice the hamachi into 1/8–1/4 inch (3–6 mm) thin slices or into small 1-inch (2.5 cm) cubes, depending on desired presentation. Arrange slices or cubes on a chilled plate in a single layer.

Season

Lightly sprinkle the kosher salt evenly over the arranged hamachi and let sit 1–2 minutes to lightly cure and draw moisture.

Make marinade

In a small bowl whisk together fresh lime juice, yuzu juice (or extra lime), extra-virgin olive oil, soy sauce, mirin, and grated ginger until emulsified. Thinly slice the jalapeño and add half of the slices to the marinade. Taste and adjust acidity or salt: it should be bright and balanced, slightly more acidic than a dressing since it will lightly 'cook' the fish.

Dress the hamachi

Spoon or gently pour about half of the marinade evenly over the fish just before serving so the hamachi is coated but not swimming. Reserve the remaining marinade to dress plates or for guests to add more.

Prepare garnishes

While fish rests with salt, julienne cucumber, thinly slice radish, and toast sesame seeds in a dry skillet over medium heat 1–2 minutes until fragrant. Trim and finely slice chives. If using nori strips, briefly toast in a dry pan until crisp. Pat microgreens dry if washed.

Assemble

Scatter cucumber julienne and radish slices around and on top of the hamachi. Drizzle remaining marinade sparingly over the fish and garnishes. Distribute chives and microgreens over the dish for color and freshness. Sprinkle toasted sesame seeds and a small pinch of freshly ground black pepper. Add pickled ginger and nori strips if using.

Finish

Zest a little lemon over the plated crudo and, if desired, finish with a few drops of smoked oil or chili oil for an aromatic accent.

Serve immediately with thin crostini, rice crackers, or wonton chips on the side so guests can place small portions of the hamachi on the crisps. Crudo is best consumed within 15 minutes of dressing to preserve texture and freshness.