Description
Amberjack Crudo with Beetroot & Citrus is a stunning dish that combines freshness, simplicity, and elegance.
Ingredients
Scale
- 6 oz sashimi-grade amberjack (hamachi or yellowtail), thinly sliced or cut into cubes
- 1 small cooked beet, thinly sliced or julienned
- 1 orange or blood orange, segmented
- 1 radish, thinly sliced
- A handful of edible flowers and microgreens for garnish
For the Dressing:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh citrus juice (lemon or orange)
- 1 teaspoon rice vinegar
- Sea salt and freshly cracked black pepper, to taste
For Decorative Dots (optional):
- Basil oil or parsley oil (green)
- Citrus gel or yuzu mayo (yellow)
Instructions
- Start by slicing your amberjack. If it’s too soft, consider chilling it for about 10 minutes in the freezer—this will allow you to achieve neat slices.
- In a small bowl, whisk together the olive oil, citrus juice, and rice vinegar. Season the dressing gently with salt and black pepper.
- Begin your plating by laying down the amberjack slices. You can arrange them in overlapping layers or in a circular pattern.
- Sprinkle the radish slices and microgreens over the fish.
- Now it’s time to drizzle your citrus dressing lightly across the fish.
- If you’re looking to impress, grab your squeeze bottle and create art with pipelines of basil oil and dots of citrus gel around the plate.
- While your Amberjack Crudo will look stunning, remember that it’s best enjoyed as soon as it’s made. Serve it chilled.
Notes
To make the most out of your Amberjack Crudo, always choose the freshest, highest quality sashimi-grade fish available.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
Nutrition
- Calories: 250 kcal
- Sodium: 300 mg
- Protein: 20 g