Hamachi Crudo
Burnt French Shallot Oil, Tangerine Ponzu, French Shallots
Chef Yara Herrera of Hellbender | Queens, NY
Yield: 1 serving
Charring shallots draws out their natural sweetness while adding a deep, smoky complexity. In this dish, I blend them with peppers and oil to create a dark amber infusion that brings aroma, richness, and contrast to raw preparations like hamachi crudo. The smoky shallot flavor enhances the fish’s natural sweetness, while the oil’s color and texture add balance and depth.
Adapted by StarChefs | February 2026 | Photo: Alexander Zeren
INGREDIENTS
Burnt Shallot Oil:
450 grams thinly sliced French shallots
200 grams habanada peppers
800 grams grapeseed oil
To Assemble and Serve:
Thinly sliced hamachi
Tangerine ponzu
Raw sliced shallots
METHOD
For the Burnt Shallot Oil:
Heat oven to 450°F. Place shallots on a parchment paper-lined sheet tray. Top with peppers. Roast 15 minutes, or until shallots and peppers are evenly charred. Transfer to a blender. With the machine running on medium speed, slowly stream in oil until mixture is fully emulsified. Transfer to a squeeze bottle and reserve.
To Assemble and Serve:
Arrange fish on a serving platter. Drizzle with desired amount ponzu and Burnt Shallot Oil. Garnish with shallots.
