This hamachi crudo is out of this world delicious! Dressed in a lemon-grapefruit vinaigrette and served with crunchy refreshing toppers, each bite of hamachi is simply perfect.
Crudo is an Italian raw dish, similar to sashimi but usually served in a citrus dressing instead. If you already love sashimi, crudo is a delectable alternative and super quick to make. Watch the video below for how easy it is to make this hamachi crudo recipe.
Hamachi Crudo Ingredients
Here are the ingredients you will need to make my favourite hamachi crudo:
- Extra virgin olive oil
- Hamachi fillet (sashimi-grade)
- Ground black pepper
- Mini cucumber
- Red radish
What is Hamachi?
Hamachi is a Japanese amberjack yellowtail fish. It has a sweet buttery taste and it is often eaten raw in sushi.
Where to Buy?
It’s important to buy quality sashimi-grade fish for making crudo. You should go to a shop that specializes in offering fish for raw consumption. In Toronto area, I buy my hamachi from Taro’s Fish.
Can I Use Another Fish?
If you can’t get hamachi, you can use hiramasa or kanpachi instead. They are other species of yellowtail fish and similar to hamachi. If you have all of the options, then I always suggest buying the most fresh and highest quality fish on the day you make crudo.
How to Make Hamachi Crudo?
- Slice the fish with a sharp knife. Arrange bite-size pieces in a single layer on a plate.
- Garnish each piece of fish with vegetables and herbs.
- Make the dressing and pour over the hamachi.
Hamachi crudo is an elegant appetizer dish. It should be served as soon as you make it. I like to scoop up a slice of hamachi along with the toppers and some dressing in a spoon, then eat it in one bite. Each bite is a perfect combination of flavours of hamachi, cucumber, radish, jalapeño, mint, and the citrus dressing.
- 100 grams hamachi fillet sashimi-grade, skinless
- pinch of salt to taste
- pinch of black pepper to taste
- jalapeno slices
- mini cucumber slices
- red radish slices
- 2 mint leaves thinly julienned
- 2 tablespoons fresh grapefruit juice
- 1/2 teaspoon honey
- 2 teaspoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- Keep the hamachi fillet in the fridge until time to assemble the crudo. Using a sharp knife, cut the chilled skinless hamachi fillet into 1/4-inch thick slices. If the slices are too big, cut in half to make sure each piece is bite-size.
- Arrange the hamachi pieces in a single layer on a plate. Sprinkle a pinch of salt on the fish.
- On each piece of fish, place a slice of cucumber, a slice of red radish and a slice of jalapeño. (I use a Japanese mandoline to slice the vegetables.) Sprinkle a pinch of black pepper on top.
- Combine fresh grapefruit juice, honey, extra virgin olive oil and fresh lemon juice to make a dressing. Pour the dressing on the fish. Garnish each piece with mint.