Hamachi Crudo, Chopped Vegetables, Crispy Shallots Chef Ryan Moore of Sababa and Little Blackbird | Arlington, VA

After tasting The Perfect Purée Lemon Zest, Red Jalapeño, and Yuzu Luxe Sour, I realized how beautifully their sweet, tart, and fiery notes complement one another. This hamachi crudo layers those flavors with finely diced aromatics and crispy shallots for contrast and balance.

Ingredients for Crudo Sauce:
• 2 tbsp. lime juice
• 2 tbsp. The Perfect Purée Lemon Zest, thawed
• 2 tbsp. The Perfect Purée Yuzu Luxe Sour blend, thawed
• 1 tsp. The Perfect Purée Red Jalapeño, thawed
• 1 fresno chile, finely diced
• 1 tsp. finely diced ginger
• 1 clove garlic, finely diced
• 1 shallot, finely diced
• 1 tsp. finely minced cilantro stems
• salt, to taste

Ingredients for Crispy Shallots:
• 1 shallot, thinly sliced
• 2 tbsp. all-purpose flour
• neutral oil, for frying

To Assemble and Serve:
• Hamachi, thinly sliced (approximately ¼ inch thick)

Method for Crudo Sauce:
In a medium bowl, combine lime juice, The Perfect Purée Lemon Zest, Yuzu Luxe Sour, and Red Jalapeño. Add diced fresno chile, ginger, garlic, shallot, and cilantro stems. Season with salt to taste and stir gently to combine. Set aside.

Method for Crispy Shallots:
Heat oil to 350°F (177°C). Dredge the thinly sliced shallots in flour, shaking off any excess. Fry until golden brown and crisp, then drain on paper towels and season lightly with salt.

To Assemble and Serve:
Arrange hamachi slices flat on a chilled plate. Spoon the Crudo Sauce evenly over the fish, ensuring some of the finely diced vegetables rest on top. Garnish with Crispy Shallots for texture and serve immediately.