Hamachi Crudo

Name: Hamachi Crudo
Prep time: 20 min
Total time: 20 min
Ingredients: 1 lb Hamachi, thinly sliced into 1oz portions; 1/2 cup mango, diced; 1/2 cup cucumber, diced; Maldon salt, to finish; borage blossoms, if available - or any other colorful, edible flower; 2 Tbsp Crushed Calabrian chili; 1 Tbsp Minced Shallot; 1 Tbsp Dijon; 3 Tbsp Lemon Juice; 1 Tbsp Yuzu Juice; 1 Tbsp Water; 1/2 tsp Garlic; 1 1/4 cup canola oil

with Lemon-Calabrian Vinaigrette

Hamachi Crudo

Recipe by Derick Kuntz

0.0 from 0 votes

Course: Appetizers

Servings

16

servings

Prep time

20

minutes

Cooking time

0

minutes

Cook Mode

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Ingredients

US Metric

1 lb 1 Hamachi, thinly sliced into 1oz portions
1/2 cup 1/2 mango, diced
1/2 cup 1/2 cucumber, diced
Maldon salt, to finish
borage blossoms, if available - or any other colorful, edible flower
Lemon & Calabrian Chili Vinaigrette
2 Tbsp 2 Crushed Calabrian chili
1 Tbsp 1 Minced Shallot
1 Tbsp 1 Dijon
3 Tbsp 3 Lemon Juice
1 Tbsp 1 Yuzu Juice
1 Tbsp 1 Water
1/2 tsp 1/2 Garlic
1 1/4 cup 1 1/4 canola oil

Directions

Lemon & Calabrian Chili Vinaigrette
Place all dressing ingredients except for the oil into a blender.
On high speed, slowly drizzle the oil in to emulsify the dressing.
Assembly
In a small bowl, mix diced mango and cucumber.
On a ceramic or appetizer spoon, place 1 Tbsp of the cucumber and mango mixture down.
Roll a thin slice of Hamachi into a pinwheel and place next to the mango and cucumber.
Drizzle fish generously with the dressing.
Finish with a pinch of salt and a flower garnish.