📝 About This Recipe
This elegant crudo celebrates the buttery, melt-in-your-mouth texture of premium Hamachi paired with the dramatic, ruby-hued sweetness of seasonal blood oranges. A delicate balance of bright citrus acidity, a whisper of heat from fresh serrano, and the floral crunch of sea salt makes this an unforgettable appetizer. It is a masterclass in simplicity, where the quality of the raw seafood is elevated by a vibrant, hand-crafted vinaigrette.
🥗 Ingredients
The Seafood
- 12 ounces Sashimi-grade Yellowtail (Hamachi) loin (very cold, skin and bloodline removed)
The Citrus & Vinaigrette
- 2 pieces Blood Oranges (1 for juice, 1 for segments (supremes))
- 1 tablespoon Yuzu juice (or fresh lime juice)
- 3 tablespoons Extra virgin olive oil (use a high-quality, fruity oil)
- 2 teaspoons White soy sauce (Shiro Shoyu) (keeps the color clean; substitute light soy if needed)
- 1/2 teaspoon Honey (to balance the acidity)
Garnish & Aromatics
- 1 piece Serrano pepper (thinly sliced into rounds)
- 2 pieces Radishes (shaved paper-thin, ideally breakfast or watermelon radish)
- 1/4 cup Micro-cilantro or Micro-greens (for a delicate herbal finish)
- 1 pinch Maldon sea salt (flaky texture is essential)
- 1 teaspoon Toasted sesame seeds (optional, for subtle nuttiness)
- 4-5 pieces Fresh mint leaves (torn into very small bits)
👨🍳 Instructions
-
1
Place your serving plates in the refrigerator 20 minutes before starting; serving crudo on chilled porcelain is essential for maintaining the fish's texture.
-
2
Prepare the blood orange segments (supremes). Cut the top and bottom off one orange, slice away the peel and pith following the curve of the fruit, and carefully cut between the membranes to release clean segments. Set aside.
-
3
Juice the second blood orange into a small bowl until you have approximately 2-3 tablespoons of fresh juice.
-
4
In a small glass jar or bowl, whisk together the blood orange juice, yuzu juice, extra virgin olive oil, white soy sauce, and honey until emulsified.
-
5
Slice the serrano pepper into paper-thin rounds. If you prefer less heat, remove the seeds with a toothpick.
-
6
Using a mandoline or a very sharp knife, shave the radishes into translucent discs and place them in a bowl of ice water for 5 minutes to make them extra crisp.
-
7
Remove the yellowtail from the refrigerator. Using a very sharp slicing knife (Yanagiba or a long chef's knife), cut the fish against the grain into 1/4-inch thick slices.
-
8
Wipe the knife with a damp cloth between each slice to ensure clean, smooth edges on the fish.
-
9
Arrange 5-6 slices of yellowtail on each chilled plate, slightly overlapping them in a circular or linear pattern.
-
10
Tuck 2-3 blood orange segments and a few radish shavings between or around the slices of fish.
-
11
Vigorously whisk the dressing one last time and spoon approximately 1 tablespoon over each serving of fish, ensuring every piece is lightly coated.
-
12
Garnish each plate with 2-3 serrano rounds, a sprinkle of micro-cilantro, torn mint, and a few toasted sesame seeds.
-
13
Finish with a generous pinch of flaky Maldon sea salt over the fish to pop the flavors.
-
14
Serve immediately while the fish is perfectly chilled and the citrus is vibrant.
💡 Chef's Tips
Always buy 'sashimi-grade' or 'sushi-grade' fish from a reputable fishmonger to ensure safety and quality. Keep the fish in the coldest part of your fridge until the very second you are ready to slice it; firm fish is much easier to cut cleanly. If blood oranges are out of season, Cara Cara oranges or pink grapefruits make a beautiful and delicious substitute. Avoid dressing the fish too early; the acid in the citrus will 'cook' the delicate yellowtail like a ceviche if it sits for more than 5-10 minutes. Use a high-quality finishing olive oil—the grassy notes of a premium oil are a major flavor component of this dish.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Sancerre or a dry Riesling. A chilled glass of Junmai Ginjo sake complements the clean flavors of the Hamachi beautifully. Serve alongside lightly toasted sourdough points or rice crackers for a bit of crunch. Follow this light appetizer with a warm main course like seared scallops or a lemon-herb risotto. For a non-alcoholic pairing, try a sparkling botanical water infused with cucumber and mint.