Hamachi Crudo with Blood orange | Sunkist

TOP

Hamachi Crudo with Blood orange

By, The Culinary Institute of America

Cook Time: 30 minutes

Hamachi Crudo with Blood Orange

Number of servings

ingredients

1 avocado
1 tablespoon lime juice
salt as needed
1 pound Hamachi filet, sliced thin on bias
.25 cup radishes, sliced thin
sesame oil as needed
maldon salt as needed
micro shiso as needed
candied Sunkist® Blood oranges

Salsa ingredients

2 cups Sunkist® Blood orange juice
1 cup Sunkist® Blood orange segments
.5 cup Sunkist® Cara Cara orange segments
2 tablespoons red onion, shaved, soaked in ice water
1 tablespoon cilantro, chopped
1 tablespoon extra virgin olive oil
1 teaspoon Sunkist® Blood orange zest
1 tablespoon lime juice
salt and pepper as needed

PREP TIME

Cook Time: 30 minutes

Directions

Prepare salsa (instructions below) and set aside.
Slice Hamachi into 1/8-inch-thick pieces.
Pour some of the juice from the salsa over the Hamachi.
Smear a spoonful of avocado across the plate.
Spread a tablespoon of salsa on the plate and place 3 Blood orange segments on top.
Fold the Hamachi and stand upright on the plate around the segments in the salsa.
Top with sliced radishes and micro greens. Drizzle with sesame oil, and a little juice from the salsa. Top with maldon salt.
Place a few pieces of micro shiso and shards of candied Blood oranges around the plate.

Salsa

Directions

Place orange juice in a small pot.
Bring to a low simmer and reduce by ¾. Let cool.
Gently combine the cold reduced juice, orange segments, red onions and cilantro. Season with salt, pepper, and lime juice. Keep the segments whole.