The Gilt

Hamachi Sashimi with
Watermelon "Margarita", Cucumber,
Jicama, and Yuzu Yogurt

This light summer dish is sure to be a hit at any dinner party. Try it at home and treat your guests to one of the GILT team’s favorite dishes!

Serves: 4 Portions (serving size: 3 ounces of sashimi)

Hamachi Sashimi Ingredients:

• 1 pound of Hamachi
• ½ of a Cucumber cut into medium dices
• 1 tablespoon Togarashi seasoning
• 1 one-inch slice of Watermelon
• 1 ounce Tequila
• 1 ounce Triple Sec

• 1 ounce Lime Juice
• 1 cup Water
• ½ piece Jicama, cut into very fine julienne slices
• 2 sprigs of Basil, keep 1 sprig whole and slice 2 leaves
• ¼ cup Plain Yogurt
• ½ teaspoon Yuzu
• 2 tablespoons Soy Sauce
• 2 slices of Garlic
• 1 sliced Jalapeno
• 3 tablespoons Lemon Juice
• 1 pinch Lemon Zest
• 2 tablespoons Extra Virgin Olive Oil
• 5 pieces Chives, sliced

• 1 sprig Parsley, sliced

Special Equipment:

• Mortar and Pestle

Preparing the Hamachi Sashimi:

1. Slicing the fish: Cut into loin and trim the bloodline off. Then, slice the fish into 1/8 inch slices.
2. Preparing the Watermelon: Cut a perfect rectangle out of the watermelon slice. Add the tequila, triple sec, lime juice, and 1 ounce of water into a bowl and mix well. Place the watermelon into the bowl and marinate for 6 hours in the refrigerator. After 6 hours, remove the watermelon from the bowl and dice into medium pieces.

3. Preparing the Jicama: Slice the jicama into very fine julienne. Combine the remaining amount of the water, 2 tablespoons lemon juice, 1 sprig of basil, and the julienne jicama into a small container. Let the jicama marinate for at least 1 hour before using.
4. Preparing the Yuzu Yogurt: Mix the yogurt, yuzu juice, and 1 tablespoon of soy sauce well.
5. Dressing for the Hamachi Sashimi: Place the garlic, jalapeno, lemon zest, 1 tablespoon of lemon juice, and the lemon zest in a mortar and start to mash with the pestle. When the ingredients are well mashed, add 1 tablespoon of soy sauce, 2 tablespoons extra virgin olive oil, sliced chives, sliced basil, and sliced parsley. Mix the ingredients together.
6. Plating the Hamachi Sashimi Dish: Arrange the slices of fish, cucumber, and watermelon onto 4 plates. Garnish each dish with the jicama, yuzu yogurt, and dressing.