If you’re interested in trying a raw fish dish, or looking for a tasty crudo dish then try this one – Spicy Hamachi Crudo.
Spicy Hamachi Crudo is a marvelous dish, so tasty, and hits the senses with every bite.
To create this dish you need to get hold of some sushi grade yellowtail. I used royal sashimi yellowtail fillet. It’s farm raised, however, the care and attention taken in farming creates a superior fish with high fat content. The result is a sweet, buttery taste and firm texture.
Apart from the yellowtail, the star in this dish is the fresh oregano. Oregano has a wonderful fragrant taste that works so well with all the ingredients in the dish. If you cannot get your hands on some fresh oregano, no worries, you can leave it out. But for pity’s sake, don’t use dried oregano, trust me, it will not work.
Spicy Hamachi Crudo is an ideal appetizer that will serve four. However, you can serve it as a main course for two. It makes for a great dinner in the fall when the days are warm and the nights are cool. It’s a satisfying dish that gives you that comfort factor without the bloat of a heavy meal. Due to the low calorie count for this meal you can indulge in a delicious dessert.
I cannot enjoy crudo without wine, I need a palate cleanser between bites and the right wine can do that. The general consensus is to pair Sauvignon Blanc or Reisling with crudo. However, with this dish I prefer to pair it with Prosecco. If you want a recommendation, see below my current top three preferred Prosecco.
If you can get your hands on some flake salt, I highly recommend using it for this dish. The zap of saltiness with every mouthful coupled with the flaky texture will make your dish more exciting.
Yellowtail is in season from March until November, so you still have a couple of months to try this recipe out. Enjoy!
20 minPrep Time
20 minTotal Time
- 2 tbsp extra virgin olive oil
- 2 tsp lemon zest
- 1/4 cup lemon juice
- 2 tsp chives (minced)
- 8oz sushi grade yellowtail fillet
- 1 hass avocado (diced small)
- 8 grape tomatoes (sliced thin)
- 2 stalks fresh oregano
- 1-2 habanero chilies
- Flake salt to taste
- Mix together oil, lemon zest, lemon juice and chives and then set aside to allow flavors to combine.
- If your yellowtail fillet still has skin, carefully remove the skin and remove any dark reddish flesh and then cut into 1/2 inch slices doing your best to create equally sized pieces of fish.
- Divide yellowtail into four equal portions and arrange on plates.
- Arrange the avocado and tomatoes around the yellowtail pieces.
- Pull oregano from stalks and arrange them on and around the ingredients on each crudo plate.
- Slice habanero very thin and shake away seeds.
- Layer habaneros slices on top of yellowtail, 3-4 slices is ideal.
- With a spoon drizzle lemon and oil mixture over crudo.
- To finish sprinkle with salt flakes.