Hamachi Crudo w/ Tomato Water & Passion Fruit Vinaigrette

This crudo is the epitome of summer, and it might just be the best I’ve ever made. If it’s not summer and you’re reading this. Maybe wait until it is….

Buttery Hamachi with a bright, savory, and spicy sauce. The tomato water element is next level. If you have the patience to do this step the day before, it will be worth it. The prep takes no time at all so no excuses!

I used a passion fruit vinegar that I brought back from a boutique grocery in France. I’ve used it on crudo before and it never disappointed. To substitute this hard to find ingredient, I’ve adapted this recipe to the best of my ability to make it accessible.

PREP TIME: 1 day + 20 minutes

Ingredients (3-4 servings)

For the crudo:

• 6-8 oz of Hamachi*

• Handful of sun gold cherry tomatoes

• Thinly sliced jalapeno

• 1 passion fruit (for pulp garnish)

• Lime (for zest)

• Chives

• Flaky sea salt

  *I like to get a bit extra so I can be choosy with the nicest slices

For the vinaigrette:

• 1 tbsp of heirloom tomato water (from 1 heirloom tomato)

• 2 tbsp of passion fruit vinegar

  OR 1.5 tbsp passion fruit puree + 1 tsp champagne vinegar

• 1 tbsp olive oil

• 1 tsp chili oil

Options add-ons:

• Pickled shallot

• tobiko or ikura

• microgreens (micro cilantro would be great)

Step 1: Prep the tomato water (the night before)

1. Blend 1 medium sized heirloom tomato into a pulp.

2. Strain over cheesecloth into a glass cup. I use a rubber band to secure.

3. Leave overnight or for at least several hours to strain. What you are left with is this crystal clear liquid gold that has all of the flavor and aroma of a tomato. It has glutamates which is the compound behind MSG!

Step 2: For the vinaigrette

1. Mix all ingredients in a cup or vessel with a spout.

2. Give it a little stir to see those pretty oil bubbles on the surface before pouring.

Step 3: Prep the crudo

1. Stick your Hamachi in the freezer for 15-20. Makes it way easier to slice!

2. Thinly slices your Hamahci.

3. Thinly slice jalapeno (like really thin).

4. Quarter sun golds or a sweet cherry tomato if you cant find them.

Step 3: Assemble

1. Distribute Hamachi slices evenly across the plate. I like them all to face the same direction for a modern look.

2. Top with jalapeno slices, tomatoes, and whatever other garnishes excite you.

3. Spoon passion fruit pump around the fish.

4. Carefully pour the vinaigrette around the fish.

5. Dust with chives and flaky salt.

6. Enjoy!

Tomato puree for tomato water

Tomato water :)