Spicy Stonefruit & Yellowtail (Hamachi) Crudo

Directions

Prepare the Nectarines:

1. 
   1.

   Cut the sides off 2–3 ripe nectarines, discarding the pit. Place the flat part down and slice into thin 2mm slices. Fan out the slices loosely across your serving plate in no particular order—this is your base.

Prepare the Yellowtail:

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   2.

   Take your Seatopia Dutch Yellowtail filet and trim any dark flesh using a very sharp knife.

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   3.

   Cut against the grain: Rest the knife flat on top of the fish. Apply gentle pressure and slice away from your body for ultra-thin sashimi-style slices. Nestle each slice of yellowtail between the nectarine slices on the plate.

Slice the Jalapeño:

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   4.

   Remove seeds and white flesh (a.k.a. pith) with spoon.

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   5.

   Use a mandoline or sharp knife to slice 1 jalapeño into paper-thin rounds. Scatter the slices evenly across the crudo to add spice and visual contrast. Sprinkle a pinch of sea salt evenly over the entire dish.

Make the Dressing:

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   6.

   In a small bowl, combine: 1 tbsp ponzu, 1 tsp fish sauce & 1 tsp yuzu paste. Stir well until fully blended. Drizzle generously over the crudo just before serving.

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   7.

   Drizzle generously over the crudo just before serving.

Serve & Enjoy:

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   8.

   Share this stunning, flavorful crudo as a starter or light meal—or savor it solo. Optional garnish: micro herbs or edible flowers to elevate presentation.