Hamachi Crudo with Blood orange

By, The Culinary Institute of America

Number of servings


  • 1 avocado
  • 1 tbsp. lime juice
  • salt as needed
  • 1 pound Hamachi filet, sliced thin on bias
  • .25 cup radishes, sliced thin
  • sesame oil as needed
  • maldon salt as needed
  • micro shiso as needed
  • candied Sunkist® Blood oranges

SALSA Ingredients

  • 2 cups Sunkist® Blood orange juice
  • 1 cup Sunkist® Blood orange segments
  • .5 cup Sunkist® Cara Cara orange segments
  • 2 tbsps. red onion, shaved, soaked in ice water
  • 1 tbsp. cilantro, chopped
  • 1 tbsp. extra virgin olive oil
  • 1 tsp. Sunkist® Blood orange zest
  • 1 tbsp. lime juice
  • salt and pepper as needed


Cooking: 30 minutes


  1. Prepare salsa (instructions below) and set aside.
  2. Slice Hamachi into 1/8-inch-thick pieces.
  3. Pour some of the juice from the salsa over the Hamachi.
  4. Smear a spoonful of avocado across the plate.
  5. Spread a tablespoon of salsa on the plate and place 3 Blood orange segments on top.
  6. Fold the Hamachi and stand upright on the plate around the segments in the salsa.
  7. Top with sliced radishes and micro greens. Drizzle with sesame oil, and a little juice from the salsa. Top with maldon salt.
  8. Place a few pieces of micro shiso and shards of candied Blood oranges around the plate.



  1. Place orange juice in a small pot.
  2. Bring to a low simmer and reduce by ¾. Let cool.
  3. Gently combine the cold reduced juice, orange segments, red onions and cilantro. Season with salt, pepper, and lime juice. Keep the segments whole.