Crunchy citrus Hamachi Crudo

Ingredients

CITRUS DRESSING

  • 2 tablespoons extra virgin olive oil (use high quality)

  • 2 medium lemon juice

  • ½ tablespoon honey (optional)

  • pinch of sea salt

Hamachi and Garnishes

  • 4 ounces sushi-grade Hamachi, thinly sliced (also known as Yellowtail

  • 1 persian cucumber

  • a handful of pistachios

  • lemon zest

  • 1/3 jalapeno

  • a few cilantro leaves

  • edible flowers

  • black pepper

Directions

  1. Thinly slice the hamachi and arrange the slices on a serving plate.

  2. Dice the cucumber (small little dices), cut the jalapeno in thin slices, and chop the pistachios a little.

  3. Arrange the cucumber, jalapeno, and pistachios on the plate next or on top of the hamachi.

  4. Zest one lemon and reserve for later.

  5. In a small bowl, combine olive oil with lemon juice, a pinch of flakey sea salt, and honey. Use a whisk or fork to combine.

  6. Drizzle the citrus dressing on top of the hamachi and garnishes.

  7. Finish with some edible flower and a few cilantro leaves. Then sprinkle with lemon zest, more flaky salt and black pepper. Serve immediately or store in fridge for later use. Enjoy!