hamachi crudo recipe

hamachi crudo with orange oil

Fresh hamachi crudo is topped with pine nuts, orange, olives and fresh mint, then drizzled with a fragrant orange olive oil. So flavorful!


orange oil:

  • 1/2 cup olive oil
  • zest of 1 orange

hamachi crudo:

  • 1 small orange
  • 8 oz sushi-grade skinless, boneless hamachi (yellowtail)
  • 3 salt-cured olives, pitted and minced
  • 1 tsp toasted pine nuts
  • 23 sprigs fresh mint
  • 2 tbsp orange oil (can substitute your best olive oil)
  • flaky salt


orange oil:

  1. Combine olive oil and orange zest in a blender. Blend on medium high speed for about 30 seconds, or until mostly smooth.

  2. Strain through a fine mesh sieve; discard solids. Store, refrigerated, for up to 2 weeks.

hamachi crudo:

  1. Carefully cut away the peel and pith from the orange. Hold the fruit over a small bowl to catch the juice, then use a paring knife to cut out the orange segments. Finely dice the orange segments and set aside. Squeeze the extra juice out of the membranes and set aside.

  2. Slice hamachi against the grain into 1/4-inch thick slices. Arrange on a platter in a decorative fashion.

  3. Top with olives, pine nuts and mint. Drizzle with 1 tablespoon of reserved orange juice and orange oil. Sprinkle with flaky salt and serve immediately.


Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Keywords: hamachi crudo