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  • Hamachi Crudo with Sharlyn Melon and Mint

    2 votes
    Prep time:
    Cook time:
    Servings: 6
    by Staffan Terje
    3 recipes
    >
    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.

    Ingredients

    • 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

    1. Mix all Sharlyn melon and mint ingredients together and set aside in a bowl.
    2. Arrange slices of hamachi on plates, four per plate.
    3. Sprinkle with sea salt and pepper
    4. Drizzle generously with olive oil
    5. 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.
    6. Top each slice with a tea spoon of melon salsa and mint

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