Hamachi Crudo

Ingredients

• 1 shallot (finely sliced)
• 1/4 cup rice vinegar
• 1/2 cup water
• 3 tablespoon sugar
• 1 teaspoon salt
• 1/2 lb hamachi yellowtail (sushi grade)
• 2 tablespoons yuzu juice
• 1/2 tablespoon soy sauce
• 1 tablespoon ponzu sauce
• 2 teaspoon sugar
• 1 teaspoon toasted sesame oil
• 1 clove garlic (grated)
• flakey sea salt
• 1/2 serrano pepper (de-seeded and thinly sliced)
• cilantro

Instructions

1. 1

   Quick pickle the shallots. In a mixing bowl, add the rice vinegar, hot water, sugar, and salt. Mix until the salt and sugar is combined. Add to a jar and add in thinly sliced shallots. Press the shallots down to be submerged in the liquid. Cover the jar and chill in the refrigerator for 30 minutes or up to 3 weeks.

2. 2

   Slice the hamachi. Using a sharpened knife, thinly slice the hamachi into thin 1/4-inch thick slices. Arrange the slices onto a plate in a single layer.

3. 3

   Make the dressing. In a small mixing bowl, add the yuzu juice, soy sauce, ponzu sauce, sugar, sesame, and grated garlic. Mix until combined.

4. 4

   Serve. Drizzle the dressing onto the hamachi plate, sprinkle with flakey sea salt, and garnish with serrano pepper slices and cilantro. Serve this yellowtail crudo immediately. Enjoy!