Japanese-American · Appetizers & Sides

Hamachi Crudo with Cucumber, Radish and Avocado

Serves 4 · Prep: 30 minutes · Cook: 5 minutes · Total: about 35 minutes

Keep the hamachi cold until the plate is ready. Slice the garnishes first, mix the dressing, and put the serving plates in the refrigerator. The fish takes less than a minute to cut once everything else is waiting.

Buy hamachi sold for raw preparation from a fish market you trust. A sharp knife matters more than a sashimi knife here.

Ingredients

Instructions

1. 1

   Mix the dressing

   Whisk the ponzu, lime juice, rice vinegar, sesame oil, honey, and neutral oil. Refrigerate while you prepare the plate.

2. 2

   Make the yuzu mayo

   Stir the mayonnaise, yuzu kosho, and lime juice until smooth. Spoon it into a small zip-top bag and snip off one corner, or leave it in a bowl for dotting with a teaspoon.

3. 3

   Make the avocado-corn relish

   Mix the avocado and corn with 1 teaspoon of the ponzu dressing and a small pinch of salt. Keep it cold.

4. 4

   Slice the hamachi

   Pat the hamachi dry. Cut against the grain into slices about ¼ inch thick, pulling the knife through each piece in one long stroke. Sawing leaves ragged edges.

5. 5

   Dress the fish

   Arrange the hamachi on a chilled plate. Spoon a little dressing over each slice. Stop when the surface glistens. Pouring on the entire bowl will bury the fish.

6. 6

   Add the toppings

   Add cucumber, radish, cilantro, and small dots of yuzu mayo. Spoon the avocado-corn relish near the center and finish the fish with a few flakes of salt.

7. 7

   Serve

   Tuck in the sesame crackers and serve immediately. Keep any second plate refrigerated until the first one leaves the table.

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