Spring Hamachi Crudo
Recipes

Spring Hamachi Crudo

It's spring on a plate, minus the pollen.

Recipe by Aleigh Michelle | @aleighmichelle

Ingredients

½ lb Hamachi (yellowtail)

½ watermelon radish, thinly sliced 

4 snap peas, sliced lenghthwise 

Zest of 1 lime

Ponzu sauce, to taste

Drizzle

Flaky salt, for finishing

Instructions

1

Place a large serving plate in the freezer to chill. Move on to soaking the watermelon radish slices in a bowl of ice water—this keeps the radishes extra crisp while you prep the rest. 

2

Cut your snap peas lengthwise to expose all the pretty peas inside. Set those aside while you prep the Hamachi. 

3

Using a very sharp chef's knife, cut the hamachi thinly on a diagonal for that perfect sashimi-style texture. Lay the hamachi slices on a chilled plated in a single layer. 

4

Scatter the snap peas and radish slices over the top, then zest the lime directly over everything for a hit of brightness. 

5

Finish with a light pour of ponzu, a generous Drizzle, and a sprinkle of flaky salt just before serving. Enjoy immediately while it's nice and cold!