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Hamachi Crudo with Orange, Avocado and Citrus-Soy Dressing

Hamachi Crudo with Orange, Avocado and Citrus-Soy Dressing

Ian Benites
A refreshing and super-simple crudo that can be made with almost any type of fresh fish.
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Prep Time 20 minutes
Course Appetizer

Ingredients
  

  • 5 oz super-fresh hamachi fillet, no skin or bones (can also use very fresh tuna, salmon, fluke.....etc)
  • 1/2 ripe avocado
  • 1 orange (cara-cara orange if available)
  • 1/8th of a whole jalapeno
  • a few picked cilantro leaves

Citrus-Soy Dressing

  • zest of 2/3 lemon
  • 1/2 garlic clove
  • 3 Tbsp fresh lemon juice
  • 2.5 Tbsp soy sauce
  • 1/2 tsp sugar
  • 1 Tbsp extra virgin olive oil
  • 1 scallion

Instructions
 

Citrus-Soy Dressing

  • Use a Microplane or fine zester to zest 2/3 of a lemon into a small bowl.
    zest
  • Use a Microplance to grate 1/2 a clove of garlic into the same bowl. This should yield about 1/4 tsp. grated garlic. If you do not have a microplane, simply mince the garlic finely and smear the garlic with the side of your knife to turn it into a paste.
    garlic
  • Add 2.5 Tbsp soy sauce, 3 Tbsp lemon juice, 1/2 tsp sugar and 1 Tbsp olive oil to the same bowl. Stir until sugar has dissolved.
    add soy
  • Remove the roots from the scallion and slice the entire scallion very thinly. Separate the white and light green parts from the darker green parts.
    slice scallion
  • Add the white and light green parts of the scallion to the sauce and set the sauce aside. Keep the dark green parts of the scallion for garnishing the finished dish. The sauce should be pleasantly salty and sour.
    add scallion

Assembly

  • Refrigerate the serving plate or bowl until ready to serve.
  • Make sure the fish is very fresh and there are no bones or skin on the fillet.
    fish
  • Cut the fish into 1/3rd inch cubes. Keep cold until ready to serve.
    dice the fish
  • Cut the top and bottom off of the orange.
  • Use a sharp knife to cut away the pith.
  • You should be left with a skinless orange without any pith left behind.
  • Use a knife to cut in between the membranes and cut out each orange segment.
  • Cut the orange segments into roughly 1/3rd inch pieces. Set orange pieces aside until ready to plate.
  • Use a very sharp knife to slice the jalapeno into super-thin slices. You will only need about 8-10 slices. Set the jalapeno slices aside until ready to plate.
  • Don't cut the avocado until you are ready to serve the dish. If you cut it too soon it will start to brown on you. You will only be using half of the avocado, save the other half for another application.
  • Cut the avocado half into 2 pieces to yield quarters.
    avocado
  • Peel back the skin from each quarter avocado. Use a spoon if necessary.
  • Cut each quarter avocado in half again to yield 1/8ths and then cut these wedges into 1/3 inch chunks.
  • On a cold plate, evenly place all of the diced fish.
  • Drizzle all of the citrus-soy dressing over the fish and onto the plate. Randomly arrange the rest of the ingredients on the plate (orange, avocado, jalapeno slices, cilantro, and the reserved scallion greens). The dish should not need any additional seasoning but give it a taste and if you feel it needs an adjustment, sprinkle on a little salt and/or lemon juice.
    Hamachi Crudo with Orange, Avocado and Citrus-Soy Dressing