Hamachi Crudo with Avocado and Pomelo

Place two small plates (the ones you plan to serve the crudo on) into the freezer.

Put the diced shallots into a small bowl with the champagne vinegar and let soak. Add more vinegar if the shallots aren’t completely covered.

Using a microplaner, zest half of the pomelo. With the zest put aside, cut away the fruit’s thick skin and pith to get to the juicy center. Using a sharp knife, supreme half of the pomelo. Cut the pomelo slices into uniformed smaller pieces. Juice the remaining pomelo into a small bowl.

Remove the fish from the coldest part of the refrigerator. With a sharp knife, slice off the skin from the Hamachi and any tough, dark spots from the fish. If there is any white connective tissue on the fish, remove that as well, being careful not to get rid of too much of the unblemished flesh. Once the fish is cleaned, chop it into small, uniform pieces.

Add your favorite finishing oil, a generous pinch of the zest, and the juice of half a pomelo to the chopped fish. Using clean fingers, delicately toss the ingredients together. The fish should be lightly dressed, not dripping in oil. Add most of the avocado, reserving a few pieces for garnish. Add a pinch of maldon and cayenne pepper to taste and toss again. Taste and adjust for balance.

Remove the chilled plates from the freezer. Carefully plate the dish with the pomelo supremes on the bottom of the plate, then the fish. Tuck the last few pieces of avocado under the fish as a garnish. Drizzle with olive oil, a small pinch of maldon, a small bit of pomelo zest, freshly torn herbs, and a light dusting of cayenne pepper for color.

Serve immediately.

Warning: consuming raw or undercooked meat, poultry, seafood, shellfish and eggs may increase the risk of food-borne related illness.