Hamachi Crudo Recipe

In a small bowl, combine the extra-virgin olive oil and finely grated lemon zest. Let sit at room temperature for 10–15 minutes to infuse. Taste and strain through a fine mesh if you want a clear oil (optional). Reserve.

Whisk sauce

In a small bowl or jar, combine the lime juice, lemon juice, orange juice, mild smoked paprika, sweet paprika, sugar (or agave), kosher salt, and neutral oil. Whisk vigorously until emulsified and slightly thickened (about 30–45 seconds). Adjust seasoning—add a pinch more salt or a few drops of orange juice if too tart. Keep at room temperature.

In a mini food processor or blender, combine packed cilantro leaves, half a jalapeño (remove seeds for milder heat), 1 tsp lime juice, 1 tbsp neutral oil, and 1/4 tsp salt. Pulse until smooth but still bright green, scraping down the sides as needed. If too thick, add up to 1 tsp water or oil to reach a loose purée consistency. Taste and adjust salt or lime.

Using a very sharp knife, trim any silver or connective tissue from the hamachi loin. Pat the fish dry with paper towels. Place the hamachi on a cutting board and slice into 1/8–1/4 inch (3–6 mm) thin slices, cutting against the grain to produce tender pieces. Arrange slices in a single layer on a chilled plate.

Lightly season the hamachi slices with a small pinch of kosher salt (from the kosher salt ingredient) and a very light scattering of fleur de sel and freshly ground black pepper. Drizzle the citrus paprika sauce sparingly over the fish—about 1/2 to 1 tsp per slice depending on preference; you should still see some raw fish. Dot or streak small spoonfuls of the cilantro-jalapeño purée around and on top of a few slices for bright herb heat.

Drizzle 1–2 teaspoons of the infused lemon oil over the plated hamachi to finish. Scatter cilantro leaves and a few microgreens or baby arugula for texture. If desired, thinly slice the remaining half jalapeño into rings and place one or two rings as garnish.

Serve immediately, with extra citrus paprika sauce on the side. Recommend serving size: divide into 2–3 appetizer portions or 1–2 light main-course portions.