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Hamachi Carpaccio


Chef Gabe has created a spring-inspired fresh fish appetizer using fresh seasonal produce like melons and radishes. Watch the full episode of Rosh Chodesh Club here!


Learn how to take apart a hamachi yellowtail in this video.


Download a PDF of this recipe for easy reference.



Cure the hamachi with a mixture of sugar, salt, coriander and orange zest. Let the fish cure in the sugar-salt mixture for a minimum of 30 minutes and up to a maximum of 24 hours.


Cut the orange into supremes and set aside. Next cut the cucumber, honeydew, and radish into small dice and mix them in a bowl. Thinly slice the spring onion on a bias and also set aside.


Blend the jalapeño and rice wine vinegar in a blender until smooth. A foam may form on top of the vinegar mixture; save it for plating later.


Rinse the hamachi of the curing mixture and dry it completely. Thinly slice the fish.


To plate, lay a thin layer of cured Hamachi across the plate. Spoon some of the cucumber, honeydew, and radish mixture over the fish. Next, place some orange slices and sliced spring onions on top. Drizzle with extra virgin olive oil and some of the jalapeño vinegar. If a foam formed, dollop a few mounds of foam on top. Finish with a sprinkle of sea salt.


Serve with some plain salted crackers.