inspochef
Back to Kenji Nakamura
Hamachi & Watermelon Aguachile with Yuzu-Serrano Broth

Hamachi & Watermelon Aguachile with Yuzu-Serrano Broth

I've eaten my weight in acid-cured seafood from Lima to Ensenada, and nothing beats the immediacy of a Mexican aguachile. Here, we're crossing the fierce, bright heat of Sinaloa with Japanese precision—using sweet summer watermelon and aromatic yuzu to cure buttery yellowtail just minutes before eating.

Kenji Nakamura
Kenji Nakamura
Prep: 25 minutes
0
2
easy
lunchappetizer
rawfusionsummerseafood

Save a copy to your collection for editing

Timeline

30 minutes
0m10m20m30m
Soak Onions
Blend Aguachile Broth
6m
Prep Garnishes
5m
Slice Hamachi
4m
Arrange Plate
3m
Acid Cure & Serve
5m

Ingredients

  • 1/4 cup red onion(thinly sliced)
  • 1 cup ice water(for soaking onions)
  • 1 cup chopped watermelon(rough chopped, for the broth)
  • 1/4 cup lime juice(freshly squeezed)
  • 2 tbsp yuzu juice(bottled is fine if fresh is unavailable)
  • 1 whole serrano pepper(rough chopped, seeds included for heat)
  • 1/4 cup fresh cilantro(leaves and tender stems)
  • 1 tbsp shiro shoyu(white soy sauce)
  • 1/2 cup finely cubed watermelon(for garnish)
  • 1/2 cup diced cucumber(seeds removed)
  • 4 leaves shiso leaves(chiffonade)
  • 12 oz sashimi-grade hamachi(yellowtail, kept very cold)
  • 1/2 tsp toasted sesame oil(just for a subtle finish)
  • 1/2 tsp flaky sea salt(like Maldon)
  • 1 batch Crispy tostadas or senbei(for serving)

Instructions

  1. 1

    Place 1/4 cup red onion into a small bowl and cover with 1 cup ice water. Let this sit while you prep the rest of the dish.

    2 min

    Tip: Soaking raw onions in ice water leaches out the harsh sulfuric compounds (the stuff that makes your eyes burn) while keeping them incredibly crisp.

  2. 2

    In a blender, combine 1 cup chopped watermelon, 1/4 cup lime juice, 2 tbsp yuzu juice, 1 serrano pepper, 1/4 cup fresh cilantro, and 1 tbsp shiro shoyu. Blend on high until completely smooth, then strain through a fine-mesh sieve into a bowl or pitcher. Discard the solids and chill the liquid.

    6 min

    Tip: Shiro shoyu (white soy sauce) is my secret weapon here. It provides a massive hit of savory umami without muddying the vibrant pink color of our watermelon broth.

  3. 3

    Prep your garnishes so they are ready for plating. Place the 1/2 cup finely cubed watermelon, 1/2 cup diced cucumber, and 4 shiso leaves in small prep bowls near your workstation.

    5 min

    Tip: Removing the seeds from the cucumber prevents your final dish from becoming watery.

  4. 4

    Using a very sharp knife, slice the cold 12 oz sashimi-grade hamachi against the grain into 1/4-inch thick slices. Keep the fish as cold as possible until the very last second.

    4 min

    Tip: If the fish is too soft to slice cleanly, pop it in the freezer for 10 minutes to firm up the exterior.

  5. 5

    Drain the red onions well. Arrange the sliced hamachi on a wide, chilled serving plate or shallow bowl with slight overlap. Scatter the cubed watermelon, diced cucumber, and crisp red onions evenly over the fish.

    3 min

    Tip: Use a wide, shallow bowl so the fish sits in the aguachile broth rather than being completely submerged like a soup.

  6. 6

    Right before serving, pour the chilled watermelon-yuzu broth over the fish. Drizzle with 1/2 tsp toasted sesame oil, sprinkle with 1/2 tsp flaky sea salt, and top with the chiffonade shiso. Let it sit for exactly 3 to 5 minutes before eating with Crispy tostadas or senbei.

    5 min

    Tip: Do not let it sit longer than 5 minutes! We want a fleeting kiss of acid to snap the exterior proteins while leaving the center raw and buttery.

Chef's Notes

Let's talk about the 3-minute cure. Unlike a traditional ceviche where fish sits in acid for 15+ minutes until it turns opaque and firm all the way through, an aguachile is about immediacy. We're using a highly acidic liquid (lime + yuzu) to flash-denature the exterior proteins of the hamachi. This gives you a slight textural snap on the outside, but keeps the center completely raw, buttery, and unmistakably yellowtail. It's the perfect light, refreshing lunch for a sweltering July day.

Frequently Asked Questions

How long does Hamachi & Watermelon Aguachile with Yuzu-Serrano Broth take to make?

Hamachi & Watermelon Aguachile with Yuzu-Serrano Broth takes about 25 minutes total. That includes 25 minutes of prep.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for Hamachi & Watermelon Aguachile with Yuzu-Serrano Broth?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Hamachi & Watermelon Aguachile with Yuzu-Serrano Broth?

The main ingredients are: red onion, ice water, chopped watermelon, lime juice, yuzu juice, serrano pepper, fresh cilantro, shiro shoyu, finely cubed watermelon, diced cucumber, shiso leaves, sashimi-grade hamachi, toasted sesame oil, flaky sea salt, Crispy tostadas or senbei.

What type of meal is Hamachi & Watermelon Aguachile with Yuzu-Serrano Broth?

Hamachi & Watermelon Aguachile with Yuzu-Serrano Broth is categorized as: lunch, appetizer.