Spicy Hamachi Crudo with Watermelon
A spicy, sweet and refreshing combination of sushi grade Hamachi with watermelon, hot chili oil and lime zest. Dots of Hellmann’s Spicy Mayo bring a creamy element to the beautiful slices of raw fish. Sometimes simple is best!
Ingredients per serving
Ingredients and steps to prepare
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566 g Sushi grade Hamachi (yellowtail tuna)
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Watermelon, medium dice 250.0 g
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Jalapenos, thinly sliced 2.0 each
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Lime, zested and juiced 2.0 each
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Salmon roe 56.0 g
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Szechuan chili oil 28.0 g
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As needed, Flaky sea salt
Preparation
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Ingredients and steps to prepare
- Slice the Hamachi and arrange a 56 g portion on each plate.
- Sprinkle ¼ cup of the watermelon over the fish.
- Arrange a few slices of jalapeno across the plate.
- Drizzle the fish with lime juice, and top with lime zest.
- Arrange the salmon roe on the fish and plate, drizzle with chili oil and arrange dots of Hellmann’s Spicy Mayo. Sprinkle with sea salt and serve immediately.
