Last year I posted a recipe for Ahi Tuna Crudo with Sweet Soy, Wasabi and Cucumber and somehow forgot to post the follow-up recipe of this gorgeous Kampachi Crudo with Citrus and Watermelon Radish which pairs tangy lime and orange segments (called supremes) with crisp and peppery watermelon radish. The watermelon radish is a relative of the daikon radish, but instead of being long, like a carrot in shape, it’s round like a golf ball. It’s the pretty pink interior that gives the radish its name.
As a refresher, here are some tips about crudos:
Crudo means “raw” in both Spanish and Italian and technically the fish is not cured, but rather, simply served raw and often embellished with other ingredients to enhance the flavor.
It’s easy to think crudos and sashimi are both one in the same. Both are raw, but while sashimi is raw fish at its purist and plain with not much more than a dab of wasabi, crudo is defined by the quality of the ingredients which are there to complement and enhance the simple raw fish.
Typically there is some sort of oil and an acid (citrus or vinegar) used to dress it which helps to bring out the flavor of the fish
It’s all about the quality of the fish, when eating fish raw always select the highest quality, freshest fish you can find.
Use the highest quality ingredients you can find; look for the best extra virgin olive oil and the freshest vegetables and herbs.
Prepare all your cut ingredients in advance and keep the fish in the refrigerator until you are ready to cut and serve it immediately.
Cut the peel and all the white pith off the orange and lime. Holding the fruit over a bowl, cut the segments of orange and lime from between the membranes. Reserve the juice and segments of citrus in the bowl.
Slice half the jalapeno into very thin rounds with a sharp knife or mandolin slicer. Add the sliced jalapeno to the bowl with the citrus. Add the extra virgin olive oil to the bowl and combine gently with a spoon.
Slice the watermelon radish into paper thin rounds and place a single layer on each of two plates.
Cut the kampachi into ¼” slices and lay atop the watermelon radish. Spoon the spicy citrus mixture over the kampachi and garnish with micro greens.
Kampachi is a member of the amberjack family of finfish (also called an Almaco Jack) and often used in sushi restaurants. If you cannot find it you can substitute yellowtail, mahi mahi or halibut.As always, take care with eating raw fish. Always get from a reliable source and consult your doctor if you have a compromised immune system.