Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Hamachi and Marinade
Aromatics and Heat
Finish and Garnish
Method
Hamachi and Marinade
- 1
Prepare fish
Place the chilled hamachi on a cutting board. Using a very sharp knife, trim any sinew and then slice the hamachi crosswise into 1/8–1/4-inch (3–6 mm) thin slices. Arrange slices in a single layer on a chilled plate or sheet.
- 2
Make marinade
In a small bowl, whisk together the fresh lime juice, light coconut milk, extra-virgin olive oil, lime zest, fine sea salt, and granulated sugar until the salt and sugar dissolve and the mixture is slightly emulsified.
- 3
Dress the fish
Spoon or gently pour about two-thirds of the marinade evenly over the arranged hamachi so each slice gets a light coating. Allow the fish to rest in the marinade for 2–4 minutes at room temperature — this lightly 'cooks' the surface without fully denaturing the fish. Reserve the remaining marinade for finishing.
Aromatics and Heat
- 4
Prepare aromatics
While the hamachi rests, thinly slice the jalapeño into rings or half moons. If using raw shallot, thinly slice and optionally quick-pickle (see note) for 5–10 minutes in a splash of vinegar and water to take the edge off. Pick through cilantro and microgreens, removing coarse stems.
- 5
Finish and Garnish
- 6
Final seasoning
Drizzle the reserved marinade sparingly over the plated crudo (use remaining amount to taste). Scatter the toasted chopped coconut flakes across the fish for texture. Finish with a light pinch of fleur de sel, a grind of black pepper, and a little extra lime zest if desired.
- 7
Serve
Serve immediately with lime wedges on the side. Crudo is best eaten within 10–15 minutes of dressing to preserve texture and freshness.