Hamachi Crudo with Grapefruit and Serrano Chili
Super fresh, sushi-grade hamachi sliced very thinly and bathed in olive oil, grapefruit juice, rice vinegar and dotted with zippy Serrano chilis and chive…this chilled summer appetizer is *almost* too pretty to eat!
This delicate and buttery Hamachi Crudo is sure to become a fast favorite. The hamachi (aka amberjack or “buri”) is sliced very thin then topped with a flavorful dressing of olive oil, grapefruit, rice vinegar, soy sauce and Serrano chili. Each bite is tender and citrusy, with a faint kick from the chili. This dish takes just minutes to make and is easily one of my all-time favorite summertime appetizers.
Crudo means “raw” in Italian. Similar to Japanese sashimi, Italian crudo is a dish made of thinly sliced raw fish (or sometimes beef/veal, think: beef tartar or carpaccio) dressed with complimentary ingredients like olive oil, citrus, herbs, shallot, capers etc. As is typical in Italian cuisine, variations of crudo differ regionally depending on local ingredients and seasonality.
When buying raw fish to serve raw at home, make sure it is as fresh as possible – only buy it from a fishmonger that you really trust. I buy mine from a local Japanese market that sells sushi-grade fish. Check out Mitsuwa if you’re local to Los Angeles. You can also buy sushi-grade fish online and have it shipped to you.
Looking for the perfect pairing? Serve this Italian Crudo along side Crispy Skin Branzino and wash it all down with a Classic Aperol Spritz. How about Meyer Lemon Polenta Cake for dessert? Buon appetito!
Ingredients You’ll Need
Here’s everything you need to make this recipe: sushi-grade hamachi, grapefruit, olive oil, serrano chili or jalapeño, soy sauce, rice vinegar, sesame seeds, chives and honey.
*See recipe card for additional notes and ingredient substitutions.*
Recipe Step by Step:
Step 1. Make the Dressing
Whisk together the dressing ingredients. This is what is going to flavor the hamachi. Place the dressing in the refrigerator while you slice the fish. You want to keep everything as cold as possible right up until you’re ready to serve.
Step 2. Slice the Fish
Using the sharpest knife you have, slice the fish into approximately 1/4-inch bite sized pieces.
Step 3. Assemble and Serve
Arrange the fish onto a large plate or small platter. Drizzle the dressing over top. Place one thinly sliced Serrano chili on each piece of hamachi then scatter the chives and sesame seeds evenly over the whole plate. Serve immediately!
FAQs and Expert Tips
Hamachi, also known as Japanese amberjack or yellowtail (buri) tuna, is a firm, fatty fish with a mild buttery flavor. Hamachi is native to the Northwest Ocean.
In Italian, crudo means “raw”. Similar to Japanese sashimi, Italian crudo is a dish made of thinly sliced raw fish (or sometimes beef/veal, think: beef tartar or carpaccio) dressed with complimentary ingredients like olive oil, citrus, herbs, shallot, capers etc. As is typical in Italian cuisine, variations of crudo differ regionally depending on local ingredients and seasonality.
When buying fish thats going to be served raw, make sure it is as fresh as possible – only buy it from a fishmonger that you really trust. Look for a reputable fresh fish market in your area. Speak with the fishmonger and let them know you intend to serve the fish raw, they will guide you in the right direction. You can also order sushi-grade (aka sashimi-grade) fish online at Honolulu Fish Market. Please note that it’s always best to consult your physician to find out what dietary choices are right for you.
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Crudo and Sashimi Recipes
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Hamachi Crudo with Grapefruit and Serrano Chili
Ingredients
Dressing:
- 2 tbsp grapefruit juice plus one tablespoon zest
- 2 tbsp rice vinegar
- 1 tbsp olive oil
- 1 tsp soy sauce
- 1 tsp honey
For Serving
- 4 oz sushi grade hamachi
- 1 tbsp toasted sesame seeds
- 1 tbsp minced chives
- 1 Serrano chili or jalapeño thinly sliced
- 1/4 tsp sea salt
Instructions
- First make the dressing, whisk together all of the ingredients in a small bowl. Place the dressing in the refridgerator until you're ready to use it.
- Using your sharpest knife slice the hamachi into bite-sized pieces about 1/4-inch thick. Work quickly so that the fish doesn't get warm while you're slicing.
- Arrange the fish on a large plate or small platter. Drizzle the dressing over top then sprinkle with chives and sesame seeds. Place a single slice of Serrano chili on each piece of hamachi. Sprinkle with salt and serve right away.
Notes
- Hamachi: If you can’t track down any hamachi try tuna or salmon.
- Grapefruit: You can substitute other citrus like oranges (blood orange would be nice), lime or lemon.
- Serrano Chili: Jalapeño can be used instead of Serrano, just use smaller pieces.
- When buying fish thats going to be served raw, make sure it is as fresh as possible – only buy it from a fishmonger that you really trust. Look for a reputable fresh fish market in your area. Speak with the fishmonger and let them know you intend to serve the fish raw, they will guide you in the right direction. You can also order sushi-grade (aka sashimi-grade) fish online at Honolulu Fish Market. Please note that it’s always best to consult your physician to find out what dietary choices are right for you.
