Hamachi Carpaccio

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 with Yuzu-Chili Aioli and Celery-Ginger Shave Ice

Hamachi Carpaccio

Author: by Chef Michael Lofaro at Humuhumunukunukuapua‘a

Prep Time: 30 minutes

Number of Servings: 4

Ingredients:

  • 8 ounces hamachi (amberjack), sliced very thinly into 20 slices
  • 1 ounce each: mango, cantaloupe and red onion, cut into brunoise (1/4-inch dice)
  • Hawaiian black salt for garnish
  • Micro cilantro and micro mint
  • 4 ounces Yuzu Chili Aioli (recipe below)
  • 8 ounces Celery-Ginger Shave Ice (recipe below)

Yuzu Chili Aioli:

  • 1 egg yolk
  • 2 ounces yuzu juice, or lemon juice with 1 teaspoon zest
  • 1 Hawaiian chili pepper, seeded
  • 3-4 ounces canola oil, cold

Celery-Ginger Shave Ice:

  • 2 stalks celery, cleaned
  • 1-inch knob ginger, peeled
  • 1/2-cup simple syrup (2:1 ratio, water to sugar)

Method for Yuzu Chili Aioli: In a Vitamix blender, process juice, egg yolk and chili on high for 20 seconds. Slow to medium high and slowly drizzle oil in a steady stream until emulsification forms and aioli thickens slightly. Season with salt and pepper to taste; reserve.

Method for Celery-Ginger Shave Ice: In a Vitamix blender, process all ingredients on high for 20 seconds, then pass through a fine-mesh sieve into a shallow metal container and place in freezer. When frozen, shave ice with a fork to serve.

To serve: Arrange 5 slices of hamachi on each of 4 chilled plates, and season with Hawaiian black salt. Divide brunoise mix evenly among all 4 plates and drizzle fish with approx. 1/2-ounce aioli. Garnish each plate with micro cilantro and mint (don’t be shy with the herbs) and top the whole dish with the shaved ice.


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