Kampachi Crudo with Citrus
Kampachi Crudo with Citrus and Watermelon Radish
Servings: 2 servings
- 6 ounces kampachi*
- 1 each orange cut into supremes
- 1 each lime cut into supremes
- ½ each jalapeno sliced into paper thin rounds
- 1 tablespoon extra-virgin olive oil
- ½ each watermelon radish sliced thin
- micro greens or sprouts
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.