Hamachi Crudo Recipe
serrano / red fresno / cilantro yuzu vinaigrette
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Ingredients
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Fish
Vinaigrette
Method
Preparation of Fish
- 1
Slice the Hamachi
Using a sharp knife, slice the hamachi into thin pieces, about 1/4 inch thick. Arrange the slices on a chilled serving plate.
Making the Vinaigrette
- 2
Combine Ingredients
In a small bowl, whisk together the yuzu juice, olive oil, soy sauce, serrano pepper, red Fresno pepper, and salt until well combined.
- 3
Add Cilantro
Gently fold in the chopped cilantro into the vinaigrette mixture.
Assembly
- 4
Dress the Fish
Drizzle the yuzu vinaigrette over the sliced hamachi on the serving plate, ensuring that each slice is coated.
- 5
Garnish and Serve
Garnish with additional cilantro if desired, and serve immediately.