Hamachi Crudo WITH Aguachile Verde
- 30m Prep Time
- 45m Cook Time
- 1h 15mReady In
Hamachi crudo is served with a vibrant aguachile verde made with cucumber, tomatillo, serrano, and mezcal. The dish is garnished with charred shishito peppers, shaved onion, avocado, and pomegranate seeds, and accompanied by a curried eggplant choka dip.
Ingredients
- 1 1/2 lbs hamachi fillets skinned and cut into 2-inch wide logs
- 1 English cucumber peeled and cut into chunks
- 1 1/2 oz mezcal
- 2 tomatillos husked and cut into chunks
- 1 serrano chile pepper stemmed and chopped
- 1 tsp honey or agave
- 1/4 cup lime juice freshly squeezed
- 1/4 cup coconut water
- 1/4 cup fresh cilantro leaves chopped
- sea salt
- flake sea salt
- 4 shishito peppers
- 1 white onion peeled and shaved into thin slices
- 1 avocado peeled, seeded, and cubed
- 1/4 cup pomegranate seeds
- 2 eggplants stems removed
- 4 tbsp extra-virgin olive oil or avocado oil divided
- 1 Scotch bonnet chile pepper
- 2 clove garlic whole and peeled
- 3 green onions trimmed and sliced thin, white and green parts
- 1/2 tsp curry powder
- 1/4 tsp ground cumin
- fresh lime juice squeeze
- sea salt
- 2 clove garlic minced
Nutrition (per serving, estimated)
Estimated based off 14 of 25 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 330 mg
- Iron: 4.53 mg
- Magnesium: 85.3 mg
- Phosphorus: 297 mg
- Potassium: 1311 mg
- Zinc: 2.38 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 1/2 oz mezcal
- 1 tsp honey or agave
- 1/4 cup coconut water
- sea salt
- flake sea salt
- 4 shishito peppers
- 1/4 cup pomegranate seeds
- 1 Scotch bonnet chile pepper
- 1/2 tsp curry powder
- 1/4 tsp ground cumin
- sea salt
Prepare
- 1 1/2 lbs hamachi fillets, skinned and cut into 2-inch wide logs
- 1 English cucumber, peeled and cut into chunks
- 2 tomatillos, husked and cut into chunks
- 1 serrano chile pepper, stemmed and chopped
- 1/4 cup lime juice, freshly squeezed
- Chop 1/4 cup fresh cilantro leaves
- 1 white onion, peeled and shaved into thin slices
- 1 avocado, peeled, seeded, and cubed
- 2 eggplants, stems removed
- 4 tbsp extra-virgin olive oil or avocado oil, divided
- 2 clove garlic, whole and peeled
- 3 green onions, trimmed and sliced thin, white and green parts
- fresh lime juice, squeeze
- Mince 2 clove garlic
Let's Cook
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Step 1.
Thinly slice the hamachi on a bias, about ⅛ inch thick. Arrange the slices on a large round or oval platter. Cover the platter and place it in the freezer to chill while preparing the aguachile, but not for more than 15 to 20 minutes. If not ready to serve yet, transfer the platter to the refrigerator.
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Step 2.
Make the aguachile: In a blender, combine the cucumber, mezcal, tomatillos, serrano chile, honey, lime juice, coconut water, and cilantro. Blend for 30 to 45 seconds until smooth. Strain the mixture through a fine strainer into a bowl, pressing on the solids, then discard the solids. Add sea salt to taste (about ½ teaspoon) to the aguachile liquid and set aside.
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Step 3.
Over an open flame (a stove burner will do), char the shishito peppers, turning frequently, for about 1 to 2 minutes until blistered. Quickly slice the charred peppers into ⅓-inch rings.
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Step 4.
Remove the fish platter from the freezer or refrigerator. Pour the aguachile over the hamachi—enough to gorgeously coat the fish, but not so much that you can't see the fish. Sprinkle all over with a few pinches of flake sea salt. Follow with the charred shishito rings, shaved white onion, avocado cubes, and finally the fresh pomegranate seeds.
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Step 5.
For the curried eggplant choka dip: If oven roasting, preheat the oven to 450°F. If using an open-flame grill, clean the grill grates and preheat to 400°F.
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Step 6.
Rub the eggplants all over with 2 tablespoons olive oil. Using a sharp paring knife, make a few slits all over each eggplant. If baking, place on a baking sheet and roast for 45 minutes. If grilling, place on the grate and turn every 15 minutes. Add the Scotch bonnet chile pepper and the whole garlic cloves to the oven or grill for the last 10 minutes of cooking.
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Step 7.
Remove the eggplants, pepper, and garlic from the heat. In a mortar and pestle or a food processor, place the Scotch bonnet chile pepper and the whole garlic cloves. Grind into a paste.
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Step 8.
Cut the eggplants open and scoop out the soft roasted pulp. Add the pulp to the pepper and garlic paste. Add the sliced green onions, curry powder, cumin, a squeeze of fresh lime juice, and 1 tablespoon olive oil. Season with sea salt to taste and stir to combine. Set aside.
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Step 9.
In a small sauté pan, heat the remaining 1 tablespoon olive oil over medium heat. Add the minced garlic and stir constantly until it turns golden brown and crispy, about 1-2 minutes. Immediately scrape the roasted garlic along with the cooking oil into the dip and stir to stop the cooking. Serve with fresh cut crudités or low-carb flatbread.