Hamachi Crudo with Grapefruit, Avocado + Crispy Onions

Name: Hamachi Crudo with Grapefruit, Avocado + Crispy Onions
Prep time: 15 min
Total time: 15 min
Ingredients: 6-8 oz fresh hamachi sashimi, thinly sliced; 1 ripe avocado, sliced; 1 grapefruit, supremed (segments removed); 1 tbsp fresh cilantro, chopped; 1 tbsp fresh mint, chopped; 1 small red chili, thinly sliced (optional, for heat); 2 tbsp crispy fried onions (store-bought or homemade); 2 tbsp fish sauce; 1 tbsp fresh lime juice (about 1 lime); 1 tsp honey or sugar; 1 tsp rice vinegar; 1 tsp sesame oil; 1 tbsp water (to thin, if needed); 1 small garlic clove, minced (optional)

A bright, buttery, no-cook starter that feels like sunshine on a plate.

When I say this hamachi crudo has shown up at more dinner parties than I can count, I’m not exaggerating. It’s the kind of dish that feels fancy but takes less than 15 minutes to pull together — my favorite kind of magic trick.

It all started with a craving. I wanted something cold, citrusy, and rich. Something that felt like a beach vacation in a bite. I thought about the flavors I kept coming back to: fish sauce, lime, herbs, fresh fruit, and buttery sashimi. From there, this dish practically made itself.

If you’ve never worked with hamachi before, don’t worry. All you need is a good fishmonger (or a quality Japanese market), a sharp knife, and a little confidence. We’re layering flavors here — salty, sweet, tart, fatty, and a hit of heat if you're into that sort of thing.

This crudo is Thai- and Vietnamese-inspired, with a punchy, umami-rich dressing that balances the creamy avocado and bright grapefruit perfectly. It’s light. It’s layered. And with the crispy fried onions on top? Game over.