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1
Place two small plates (the ones you plan to serve the crudo on) into the freezer.
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2
Put the diced shallots into a small bowl with the champagne vinegar and let soak.
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3
Add more vinegar if the shallots arent completely covered.
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4
Using a microplaner, zest half of the pomelo.
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5
With the zest put aside, cut away the fruits thick skin and pith to get to the juicy center.
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6
Using a sharp knife, supreme half of the pomelo.
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7
Cut the pomelo slices into uniformed smaller pieces.
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8
Juice the remaining pomelo into a small bowl.
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9
Remove the fish from the coldest part of the refrigerator.
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10
With a sharp knife, slice off the skin from the Hamachi and any tough, dark spots from the fish.
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11
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.
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12
Once the fish is cleaned, chop it into small, uniform pieces.
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13
Add your favorite finishing oil, a generous pinch of the zest, and the juice of half a pomelo to the chopped fish.
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14
Using clean fingers, delicately toss the ingredients together.
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15
The fish should be lightly dressed, not dripping in oil.
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16
Add most of the avocado, reserving a few pieces for garnish.
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17
Add a pinch of maldon and cayenne pepper to taste and toss again.
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18
Taste and adjust for balance.
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19
Remove the chilled plates from the freezer.
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20
Carefully plate the dish with the pomelo supremes on the bottom of the plate, then the fish.
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21
Tuck the last few pieces of avocado under the fish as a garnish.
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22
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.
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23
Serve immediately.
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24
Warning: consuming raw or undercooked meat, poultry, seafood, shellfish and eggs may increase the risk of food-borne related illness.
