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–+ servings

Hamachi Crudo

Delicious hamachi crudo, served in a bright and tangy citrus sauce. A light and refreshing, no-cook summertime seafood dish.
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A white dinner plate filled with a reddish-brown sauce. Slices of raw hamachi sit on top next to halved pickled green tomatoes and red fresno chili slices.
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 2

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.