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Recipe
Hamachi Crudo with Sharlyn Melon and Mint Recipe
Don't be intimidated by sushi; this is a great dish you can make for or with your friends. Make sure you request high quality (sushi-grade) hamachi from your seafood store. You will absolutely love this dish and will have a great time making and serving it.
| Prep time: 15 Minutes | Seafood |
| Cook time: 15 Minutes | Servings: 6 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 6 servings | |
| Calories 62 | |
| Calories from Fat 40 | 65% |
| Total Fat 4.54g | 6% |
| Saturated Fat 0.63g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 466mg | 19% |
| Potassium 47mg | 1% |
| Total Carbs 5.49g | 1% |
| Dietary Fiber 2.5g | 8% |
| Sugars 4.64g | 3% |
| Protein 0.25g | 0% |
Ingredients Convert Measures
- For the Hamachi:
- 24 ¼ “thick slices of sushi grade hamachi (yellowtail jack)
- 1 cup Sharlyn melon salsa (recipe below)
- extra virgin olive oil
- ¼ lemon
- Maldon sea salt (or other flake sea salt)
- pepper
- 20 mint leaves, torn in pieces
- For the Sharlyn Melon and Mint:
- 1 cup Sharlyn melon (ripe Cantaloupe melon) diced finely
- 2 scallions, sliced finely
- 1 tbsp lemon juice
- salt
- pepper
- 10 mint leaves chopped
- 2 tbsp extra virgin olive oil
Directions
- Mix all Sharlyn melon and mint ingredients together and set aside in a bowl.
- Arrange slices of hamachi on plates, four per plate.
- Sprinkle with sea salt and pepper
- Drizzle generously with olive oil
- Squeeze a couple of drops of lemon juice on each slice. Make sure to do this step after the oil. This will keep the fish from “cooking” in the lemon juice.
- Top each slice with a tea spoon of melon salsa and mint
