Hamachi Crudo Recipe

Time30m

Serves2

tomatillo, cucumber, curry leaf.

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Ingredients

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1
Prepare the Hamachi
Using a sharp knife, slice the Hamachi into thin sashimi-like pieces, about 1/4 inch thick. Arrange them on a chilled plate.
2
Prepare the Tomatillo
Remove the husks from the tomatillos and rinse them under cold water. Slice them into thin rounds and set aside.
3
Prepare the Cucumber
Peel the cucumber if desired. Slice it in half lengthwise, remove the seeds with a spoon, and then cut it into thin half-moon shapes.
4
Prepare the Curry Leaves
Rinse the curry leaves under cold water and pat them dry with a paper towel. Set aside.

5
Combine the Ingredients
In a bowl, mix the sliced tomatillos and cucumbers. Drizzle with lime juice and olive oil, and sprinkle sea salt and black pepper over the top.
6
Plate the Dish
On the plate with the sliced Hamachi, artistically layer the tomatillo and cucumber mixture over the fish. Garnish with fresh curry leaves on top.
7
Serve
Serve immediately while the dish is fresh. Enjoy your Hamachi Crudo with a light drizzle of extra olive oil if desired.