Hamachi Crudo
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.
Servings 2 people
Calories 132kcal
Cost $25
Ingredients
to assemble
- 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
for dressing
- 2 tablespoons fresh grapefruit juice
- 1/2 teaspoon honey
- 2 teaspoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
Instructions
- 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.
Video
Nutrition
Calories: 132kcal