Hamachi Crudo Recipe
Jalapeno Ponzu, Ogo, Masago
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Ingredients
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Crudo Ingredients
Method
Preparation Instructions
- 1
Prepare the Hamachi
Using a sharp knife, thinly slice the hamachi into sashimi-style pieces and arrange them on a chilled plate.
- 2
Make the Jalapeno Ponzu
Finely chop the jalapeno (remove seeds for less heat) and mix it into the ponzu sauce. Squeeze the juice of half a lime into the mixture and stir well.
- 3
Assemble the Dish
Drizzle the jalapeno ponzu over the sliced hamachi. Scatter the ogo and masago evenly on top of the fish.
- 4
Garnish and Serve
Garnish with additional lime wedges, sprinkle with salt and black sesame seeds, then serve immediately.
