You wake up, flawless. Post up, flawless. Ridin' round in it, flawless. Flossin' on that, flawless.
But then it's dinner time, and you need an appropriately flawless dinner to top off your day of being a bonafide boss. You need something with a proper sauwce.
That's where this hamachi crudo comes into play.
Devised by Top Chef: Chicago vet Andrew D'Ambrosi—who now spends his days running Bergen Hill, a seafood bar in Carroll Gardens, Brooklyn—this dish exemplifies the reasons why Andrew calls hamachi "the Beyoncé of the seafood scene." It stands alone in its versatility and beauty, serving as the perfect palate for any number of flavors. Beyoncé can do pretty, pervy, or punk; hamachi can wear tangy, spicy, sweet, and savory complements with equal ease. (Sure, she claimed to be kind-of sort-of vegan this morning, but we think that this meal would change her mind.)
Andrew tops his with the aforementioned sauwce, avocado puree, and a medley of watermelon radishes, red onions, scallions, and jalapeños. The all-important sauwce—made of yuzu juice, yuzu kosho, and white soy—_is amazing on a hell of a lot of other things, too, so keep that sub-recipe on hand. And all together, this is a dinner that is hot and refreshing all at once, so it's perfect for a summer evening. Maybe even dining _al fresco, whether that means eating in your decked-out backyard or on your fire escape.
Did we mention that you can make this dish in ten minutes? It may be a beauty, but it's no diva.