Hamachi Crudo with Passionfruit
By Diana Yen, @diana_yen_
Ingredients
Prep Time: 20 minutes
Making crudo at home is easier than it sounds. A brief chill in the freezer firms the fish just enough to yield clean, delicate slices, then layers of tangy pickled shallots and bright, tropical passionfruit do the rest. A drizzle of olive oil and a touch of heat from red Thai chili let the natural richness of the hamachi shine, creating a light, vibrant dish that feels special without being fussy.
Pickled Shallots
Hamachi Crudo
Making crudo at home is easier than it sounds. A brief chill in the freezer firms the fish just enough to yield clean, delicate slices, then layers of tangy pickled shallots and bright, tropical passionfruit do the rest. A drizzle of olive oil and a touch of heat from red Thai chili let the natural richness of the hamachi shine, creating a light, vibrant dish that feels special without being fussy.
Pickled Shallots
- 2 small shallots, peeled
- 2 tablespoons champagne or rice vinegar
- 1/2 tsp sugar
- Pinch of salt
Hamachi Crudo
- 6 oz fresh hamachi (yellowtail) fillet, skin removed (substitute salmon, tuna, or snapper if unavailable)
- 1 passionfruit
- Extra-virgin olive oil, for drizzling
- Flaky salt, for finishing
- 1 red Thai chili, thinly sliced, for garnish
- Microgreens or delicate herbs, for garnish
Procedure
To pickle the shallots:
Slice the shallots very thinly using a smooth rocking motion, keeping the tip of your knife on the board and guiding the blade with controlled pressure. Combine the shallots with vinegar, sugar, and a pinch of salt in a small bowl. Let sit for at least 15 minutes to soften while you prepare the fish.
To prepare the hamachi:
Check the fillet for pin bones and remove if needed. Place the fish in the freezer for 10–20 minutes, just until it becomes firm but not frozen solid. This step makes slicing much easier and helps achieve clean, thin cuts.
Remove from the freezer and slice across the grain using long strokes, about 1/4-inch thick. Arrange the slices on a chilled serving plate.
To prep the passionfruit:
Halve the passionfruit crosswise and scoop out the seeds and juice with a spoon, keeping them intact for plating.
To assemble the crudo:
Scatter the pickled shallots over the hamachi. Spoon passionfruit pulp on top, allowing the natural juices to dress the fish. Drizzle generously with olive oil and finish with flaky salt. Garnish with thinly sliced chilis and microgreens or delicate herbs.
Chef’s Note
If passionfruit isn’t available, citrus segments such as orange or blood orange make a bright substitute. Peel carefully, remove membranes and seeds, and scatter over the crudo in the same way as the passionfruit pulp.
Slice the shallots very thinly using a smooth rocking motion, keeping the tip of your knife on the board and guiding the blade with controlled pressure. Combine the shallots with vinegar, sugar, and a pinch of salt in a small bowl. Let sit for at least 15 minutes to soften while you prepare the fish.
To prepare the hamachi:
Check the fillet for pin bones and remove if needed. Place the fish in the freezer for 10–20 minutes, just until it becomes firm but not frozen solid. This step makes slicing much easier and helps achieve clean, thin cuts.
Remove from the freezer and slice across the grain using long strokes, about 1/4-inch thick. Arrange the slices on a chilled serving plate.
To prep the passionfruit:
Halve the passionfruit crosswise and scoop out the seeds and juice with a spoon, keeping them intact for plating.
To assemble the crudo:
Scatter the pickled shallots over the hamachi. Spoon passionfruit pulp on top, allowing the natural juices to dress the fish. Drizzle generously with olive oil and finish with flaky salt. Garnish with thinly sliced chilis and microgreens or delicate herbs.
Chef’s Note
If passionfruit isn’t available, citrus segments such as orange or blood orange make a bright substitute. Peel carefully, remove membranes and seeds, and scatter over the crudo in the same way as the passionfruit pulp.