As citrus season is wrapping up, I wanted to share a recipe that truly captures its essence: Hamachi Crudo with Grapefruit and that extra zing of Chili Nut Crunch!

I have a soft spot for grapefruits. Growing up in Thailand, they were a rarity, but my first taste in the U.S. was a game-changer. It reminded me of the pomelo from home, but juicier and with that unique bitter kick. My favorite way to enjoy it? Slice it in half, sprinkle on some brown sugar, and dig in. And seriously, who came up with the grapefruit spoon? Pure genius!

Letting citrus season slip by without a grapefruit dish would be a shame. This year, I’ve been enjoying grapefruits whenever I can: in breakfast bowls with yogurt, tossed into salads, or with cottage cheese and a hearty scoop of Chili Nut Crunch.

Inspired by the talented Kay Chun, a wonderful contributor at @nytcooking, I crafted a version of her dish using our amazing Chili Nut Crunch. It’s truly an honor to see our product being used in such creative ways! Here’s my little spin: a refreshing Raw Hamachi dish with Grapefruit and Chili Nut Crunch. It’s incredibly tasty and a breeze to make!

Ingredients:

- 100 g or 3.5 oz of Raw Hamachi

- 1 Grapefruit, supreme

- Sea Salt, as needed

- 1 TBSP Chili Nut Crunch (I go for the spicy variant to give it that kick)

- Cilantro

Method:

1. Slice the hamachi into 1/4-inch pieces and arrange them on a plate.

2. Supreme the grapefruit and place it artistically around the hamachi.

3. Squeeze the juice from the grapefruit core over the fish and segments.

4. Sprinkle with a touch of sea salt.

5. Finish with a topping of chili nut crunch and fresh cilantro.

This dish is a colorful treat and a wonderful way to welcome spring. For more fun ideas, don’t forget to check us out on Instagram @chilinutcrunch!