Hamachi Crudo with Sharlyn Melon and Mint Recipe

• For the Hamachi:
• 24 A 1/4 athick slices of sushi grade hamachi (yellowtail jack)
• 1 cup Sharlyn melon salsa (recipe below)
• extra virgin olive oil
• A 1/4 lemon
• Maldon sea salt (or other flake sea salt)
• pepper
• 20 mint leaves, torn in pieces
• For the Sharlyn Melon and Mint:
• 1 cup Sharlyn melon (ripe Cantaloupe melon) diced finely
• 2 scallions, sliced finely
• 1 tbsp lemon juice
• salt
• pepper
• 10 mint leaves chopped
• 2 tbsp extra virgin olive oil

1. Mix all Sharlyn melon and mint ingredients together and set aside in a bowl.
2. Arrange slices of hamachi on plates, four per plate.
3. Sprinkle with sea salt and pepper
4. Drizzle generously with olive oil
5. Squeeze a couple of drops of lemon juice on each slice.
6. Make sure to do this step after the oil.
7. This will keep the fish from acookinga in the lemon juice.
8. Top each slice with a tea spoon of melon salsa and mint

hamachi, salsa, extra virgin olive oil, lemon, salt, pepper, mint, cantaloupe, scallions, lemon juice, salt, pepper, mint, extra virgin olive oil

Taken from cookeatshare.com/recipes/hamachi-crudo-with-sharlyn-melon-and-mint-243 (may not work)