Serves2
Prep10 min
CookNone
Hamachi is buttery and clean, which is exactly why it is so good raw. Crudo is nothing more than good fish, a bright acid, good oil, and salt. Let the hamachi do the talking.
What You Need
- One block sashimi-grade hamachi, well chilled
- Juice of one lemon, or a splash of yuzu
- A good extra-virgin olive oil, or ponzu
- Flaky salt
- A few thin slices of fresh chili
- Chives or scallion, thinly sliced
Method
- Chill the fish and a serving plate. Cold fish slices cleaner and tastes brighter.
- With a sharp knife, slice the hamachi against the grain about a quarter inch thick. Lay the slices flat on the cold plate.
- Just before serving, squeeze over the lemon or yuzu, then drizzle lightly with olive oil or ponzu.
- Finish with flaky salt, a few slices of chili, and the chives.
To serveServe immediately, while everything is cold and bright. Less is more here, so do not drown it. Good fish wants room to speak.
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