Hamachi stars in this no-cook fish dish.
"This isn't your typical Mexican ceviche," says chef Fabian Gallardo of the bright fish appetizer served at La Esquina. "Using sushi-grade hamachi gives it a delicate flavor," he says and it's rich in omega 3s as well as vitamins A and D. Here, a simple at-home version to try.
3 ounces hamachi, diced
⅛ avocado, diced
1 tablespoon salsa water (leftover water from jarred pico de gallo)
1 teaspoon jalapeño oil
2 tablespoons of pico de gallo
10 watermelon radishes, sliced
1 pinch of cilantro
2 scallions, thinly sliced
Combine hamachi and avocado in a mixing bowl. Season with salt, salsa water, and jalapeño oil.
To Serve: Place in a cold bowl and garnish with pico de gallo, radishes, cilantro, and scallions.