Cooking is my love language 🤍🐟, and one of my favorite dishes to prepare is Hamachi crudo, a delicate Japanese appetizer made from raw yellowtail. Crudo, which literally means “raw,” can include fish, shellfish, or beef. Unlike sashimi, where the fish is dipped in soy sauce, crudo is topped with olive oil, citrus, or some type of vinaigrette to enhance the dish.
For my Hamachi crudo, I slice the yellowtail thin and drizzle it with citrus juice—my favorite is Yuzu—and extra virgin olive oil (EVOO). This combination brings out the freshness and subtle flavors of the fish.
For presentation and added flavor, I garnish the plate with colorful lemon slices, microgreens, fried capers, cilantro, and a sprinkle of flaky salt. The result is not only visually appealing but also a burst of flavors that highlight the natural taste of the Hamachi.
Preparing crudo is a wonderful way to share the love of cooking and the bounty of the sea with friends and family. Each ingredient is carefully selected to complement the fresh fish, creating a dish that is both elegant and delicious. Cooking for my loved ones allows me to connect with them through the joy of food and the stories behind each catch.