Hamachi Crudo Recipe

Prepare fish

Keep the yellowtail chilled. Using a very sharp knife, trim away any sinew and silver skin. Slice the hamachi into 1/8"–1/4" (3–6 mm) thick slices on a slight diagonal to create 12–16 even pieces. Arrange slices on a chilled serving plate in a single layer or slightly overlapping.

Add mandarins and oil

Scatter the mandarin segments evenly over and around the hamachi slices. Drizzle the neutral oil sparingly over the fish (about 2 teaspoons total) to add sheen and soften the acidity of the sauce later. Sprinkle the flaky sea salt lightly over the arranged crudo.

Finish plating with microgreens or cilantro leaves placed sparingly to add freshness and color.

Blend the sauce

In a blender or mini-food processor combine serrano chiles (remove seeds for milder heat), lime juice, cold water, chopped shallot, cilantro leaves, sea salt, and sugar or agave if using. Blend until smooth and emulsified, about 20–30 seconds. Taste and adjust salt, lime, or sweetness. If sauce is too intense, add up to 1–2 tablespoons more cold water to loosen and mellow.

Finish sauce

Stir in the extra virgin olive oil by hand to slightly round the flavors and add gloss. Chill briefly (2–3 minutes) if needed; the sauce should be bright and cold but pourable.

Optional: Strain the sauce through a fine-mesh sieve for a silky texture, pressing with the back of a spoon. Discard solids.

Taste final sauce and adjust seasoning. If very spicy, blend in additional lime juice or a small pinch of sugar.

Dress the crudo

Using a spoon or small ladle, evenly drizzle the serrano aguachile sauce over the hamachi and mandarin arrangement, using about 3–4 tablespoons of sauce. Be respectful of the fish—coat, don’t drown.

Add garnishes

Sprinkle toasted sesame seeds and freshly cracked black pepper over the dish. Add thin radish slices for crunch if using. Adjust final salt if necessary (remember the sea salt added earlier).

Serve immediately as a happy hour shared plate. Provide extra sauce on the side if desired.