Hamachi is a rich, flavorful fish in the large tuna-bonito family that comes from Hawaii. It is normally on the expensive side, so I take care to trim the fish very well and use every bit of flesh, especially the wonderful, firm meat near the collarbone. I also trim away a fibrous, watery layer from the inside of the pepper, in order to use only the best-looking, most intensely flavored part. The citrus dressing is also delicious when drizzled over a salad of mixed greens.

Serves 6


½ cup fresh lemon juice
½ cup fresh lime juice
½ cup fresh orange juice
1 tablespoon sugar
2 tablespoons Slow-Roasted Garlic Oil
2 tablespoons Annatto Oil
2 teaspoons kosher salt
Combine all the ingredients in the jar of a blender, or use a bowl or jar with an immersion blender. Blend until emulsified and creamy. Reserve at room temperature.

Assembling the Hamachi Ceviche
¾ pound hamachi fillet, thinly sliced
1 large, evenly shaped red bell pepper
1 large, evenly shaped yellow bell pepper
1 large poblano chile
1 cup arugula sprouts, trimmed to 2-inch lengths (or 1 cup thinly sliced arugula)
½ red onion, sliced very thin and rinsed under cold water
Salt and freshly ground pepper (optional)
Marinate the sliced fish in half the Citrus Dressing. Cover and refrigerate for 30 minutes.

Slice ½ inch from the top and bottom of each bell pepper, and discard or reserve the trimmings for another use. Cut along one side of the red bell pepper, the yellow bell pepper, and the pablano chile, and open up so that it lies flat. Pull out and discard any seeds and white membrane. Using a sharp slicing knife, cut through each pepper parallel to its flat side, to remove any remaining membrane as well as the watery-tasting top layer of flesh. The remaining pepper should be rectangular in shape and very thin (less than 1/8th inch thick). Using a mandoline or Benriner cutter, slice each pepper lengthwise into very thin strips, no thicker than thin matchsticks or toothpicks.

Toss the peppers with the remaining Citrus Dressing. Lightly toss the fish, pepper mixture, sprouts, and red onion. Adjust the seasoning, adding salt and freshly ground pepper if necessary. Using your fingertips, lightly pinch a mound of the mixture and arrange in a haystack shape on each of 6 chilled salad plates. Serve immediately.

Chef's Note: Rinsing Onions
One thing I learned growing up in Argentina was to always rinse diced or sliced raw onions before using them. Washing removes the strong-tasting juices given off when the onion is cut, making it milder and less prone to spoilage.