Hamachi Crudo

By Culiora

Silky, sashimi-grade yellowtail is sliced thinly and dressed with bright citrus juice, rich extra virgin olive oil, and crisp pickled shallots. Fresh serrano pepper adds gentle heat, making this elegant Italian-Japanese appetizer remarkably fresh and balanced.

• Servings: 4
• Prep time: 20 min
• Total time: 20 min

Ingredients

• 350 g sashimi-grade yellowtail (hamachi) fillet, skinless and bloodline trimmed
• 1 tbsp yuzu juice (or fresh lime juice)
• 1 tbsp fresh orange juice
• 1 tbsp light soy sauce
• 2 tbsp extra virgin olive oil, cold-pressed and fruity
• 1 pcs serrano chili (or jalapeño), thinly sliced into rounds
• 1 pcs small shallot, very thinly sliced into rings
• 1 tbsp rice vinegar
• 1/4 tsp flaky sea salt (such as Maldon)
• 1 tbsp micro cilantro or small fresh cilantro leaves

Instructions

1. Place the thinly sliced shallot rings in a small bowl with the rice vinegar and let sit for 10 minutes to lightly pickle and soften their sharpness, then drain well.
2. In a separate small bowl, whisk together the yuzu juice, orange juice, light soy sauce, and extra virgin olive oil until emulsified. Taste and adjust if you prefer a sharper citrus note.
3. Chill your serving plates in the refrigerator for at least 15 minutes prior to assembly.
4. Using a very sharp chef's knife or slicing knife, cut the chilled hamachi fillet against the grain into 4–5 mm thick slices on a slight diagonal, pulling the knife smoothly through in one clean motion.
5. Arrange the hamachi slices in an overlapping circular or fanned layer across the chilled plates.
6. Spoon the citrus and olive oil dressing evenly over the fish just before serving.
7. Top each slice of hamachi with a ring of pickled shallot and a thin slice of serrano chili. Finish with a scatter of micro cilantro and a light pinch of flaky sea salt across the fish.