Hamachi Crudo, Hearts of Palm Salad and Piquillo Pepper Vinaigrette

“This is a light, refreshing dish with some bold flavors,” says Jonathan Adams, executive chef of The Diving Horse in Avalon. “The exotic ingredients, like the piquillo peppers and hearts of palm, lend fun and uniqueness to crudo. The dish is a classic example of ‘the better the ingredients, the better the plate.’ Seek tremendously fresh fish and vacuum-packed hearts of palm—the taste is superlative.”

Hamachi crudo.
Photo by Jason Varney.

“Hamachi, also called Japanese amberjack or young yellowtail, is a type of tuna with a high fat content and pinkish white, dense flesh. Local yellowfin tuna, although a totally different fish, makes a fine substitute, as does Spanish mackerel. Piquillo peppers are usually sold in jars or cans and have rich, bold flavor that marries very well with sherry vinegar.”

Serves: 4

Piquillo Vinaigrette
1 cup        roasted piquillo peppers
1 tbsp        aged sherry vinegar
1 tbsp         olive oil
1 tsp        honey
½ tsp        kosher salt

1.    Combine all items in a high speed blender except the olive oil. Blend on high until well emulsified.
2.    Turn the speed to its lowest setting and drizzle in the olive oil. If it gets too thick or looks like it might separate, add 1 tbsp of ice water.
3.    Strain through a fine mesh sieve and reserve in the refrigerator.

Hearts of Palm Salad
2 cup        sliced hearts of palm
2 tbsp         olive oil
1 tsp        lemon juice

1.    Combine all items in a small mixing bowl and toss.
2.    Set aside and allow the flavors to marinate at room temperature.

1 lb        hamachi, skin removed, sliced sashimi style, or diced
2 tbsp         olive oil
1 tbsp         lemon juice
1        lemon, zested
1 tsp         togarashi (a Japanese 7-spice)

1.    Keep the fish wrapped in plastic film and very cold until you’re ready to serve it.
2.    Using a long, sharp knife, slice the fish on a 45 degree bias and lay flat on a chilled plate.
3.    Once all the fish is sliced, dress with the olive oil, lemon zest and juice.

To Finish:
1.    Smear, or drip drops of, the piquillo vinaigrette on a serving plate (squeeze bottles are great for this).
2.    Place the hearts of palm on top of this in any fashion that looks appealing.
3.    Arrange the fish on top of the hearts of palm and sprinkle with the togarashi.

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