We’re in the kitchen with Chef Lion Gardner of The Blue Moon in Rehoboth Beach. We’re making Hamachi Crudo with citrus and chilies.
Recipes Prepared by Blue Moon Restaurant ©2016
Hamachi Crudo with Citrus and Chilies
yield: 4 portionsIngredients:12 oz piece fresh Hamachi (amberjack), skin of1 red serrano pepper, thinly sliced1 ruby red grapefruit, segmented, juice reserved2 blood oranges, segmented, juice reserved1 small shallot, thinly sliced2 tablespoons olive oil1 lime, zested2 tablespoons shiro (white soy sauce)¼ cup crème fraiche¼ cup macadamia nuts, crushed1 chive blossom, flowers cut from stem1 handful celery leavescoarse sea salt (such as Maldon) to taste
Directions:
1. Thinly slice the Hamachi into 16 to 20 slices.2. In a medium mixing bowl, mix together the Hamachi slices, the reservedcitrus juice, the olive oil and the shiro. Set aside to marinate for about 20minutes.3. Dab a bit of crème fraiche and arrange about half the citrus segments evenlydivided between four chilled plates.4. Lay pieces of the marinated Hamachi onto the plates, slightly overlapping thecitrus segments, reserving the marinating liquid.5. Arrange the remaining citrus segments, sliced Serrano, lime zest,macadamias, celery leaves and sliced shallot on the plate.6. Using a large spoon, dress each plate with a tablespoon or so of the Hamachimarinating liquid.7. Sprinkle the coarse sea salt to taste and gently place a few chive blossomflowers on each plate and serve immediately.
