Make delicious hamachi crudo, served in a bright and tangy sauce, with this simple recipe. It’s the perfect light and refreshing, no-cook summer time appetizer.
Crudo is like a hot weather cheat code. It’s a satisfying meal that feels fancy, but takes very little work to put together, with no cooking involved.
You can make it at home for a fraction of the price restaurants charge – all you need is a sharp knife and a cutting board! No special tools, no turning the oven on and heating up the house, and my favorite – no pots or pans to scrub.
It makes a great happy hour appetizer alongside blistered shishito peppers, or you can pair it with a simple side dish to make a full meal.
We love to crack open a bottle of wine in the backyard and have a tasting with a few different raw plates, including Sicilian crudo.
Our favorite though, is the hamachi crudo. We find ourselves making it over and over again. The sauce is mostly comprised of pantry staples and fresh citrus juice, along with pickled green tomatoes for the perfect pop of acidity.
Ingredients
- Hamachi – You’ll want a high-quality hamachi loin. Look for “sushi-quality” in grocery stores, buy from a local fishmonger, or online from a source like Meat N’ Bone.
- Hot peppers – Jalapeños, Serranos, and Fresno chilies are all good choices.
- Citrus – Be sure to use fresh squeezed citrus juice. Bottled contains preservatives that negatively alter the flavor.
- Ponzu – Use your favorite ponzu sauce. I like this one.
- Pickled fruit or vegetable (optional) – I used pickled tomatoes, but I also like pickled kumquats, green strawberries, and even carrots.
- Salt (optional) – You can sprinkle coarse salt on top of each fish slice, if desired.
More topping ideas
- Micogreens
- Crispy onions
- Roe or caviar
- Cucumber
- Watermelon radishes
- Neutral oil (sesame, avocado, etc.)
Tips
- Freeze fish before slicing. Throwing your fish in the freezer for 15-20 minutes makes it much easier to thinly slice.
- Use a sharp knife. You’ll need a sharp knife to ensure you can thinly slice the fish. I don’t have a sashimi knife, so I use my freshly sharpened Wusthof chef’s knife.
- Experiment. Try out different sauces by experimenting with more citrus juices, fresh herbs, fish sauce, chili crisp, etc.
Save this Recipe for Later!
Send this recipe to your inbox so you can easily find it!
By using this form, you agree to receive emails from Cooking with Janica.
Hamachi Crudo
Ingredients
- 6 ounces Hamachi
- 3/4 tablespoon Lemon juice, freshly squeezed
- 3/4 tablespoon Lime juice, freshly squeezed
- 3 tablespoons Ponzu sauce
- 1 Fresno chili, thinly sliced
- 5 Pickled green tomatoes, halved
- 1 pinch Coarse salt, optional
Instructions
- Thinly slice the hamachi against the grain, about 1/4" thick. Arrange the slices on a plate or platter.
- Arrange the chilies and tomatoes around the fish slices on the plate. Set aside and make the sauce.
- Add the freshly squeezed citrus juices and ponzu to a small bowl and stir to combine.
- Pour on the plate around the hamachi slices, but not on top (the citrus will discolor the fish).
- Sprinkle coarse salt on top of the fish slices, if desired, and enjoy immediately.
Leave a Reply