Hamachi Crudo

Delicate yet beautiful hamachi crudo is a Japanese appetizer that is drizzled with a bright yuzu ponzu sauce and then garnished with pickled shallots, serrano peppers, and cilantro. This easy yellowtail crudo is sure to impress!

Course Appetizer, Appetizer & Sides, Side Dish, Snack

Cuisine American, Asian Fusion, Japanese

Keyword crudo recipe, easy yellowtail recipe, hamachi carpaccio, hamachi crudo, hamachi crudo recipe, hamachi crudo with yuzu, hamachi fish, Japanese appetizer, what is hamachi, what is hamachi crudo, yellow tail sashimi, yellowtail carpaccio, yellowtail crudo, yellowtail sashimi

Prep Time 15

Total Time 15

Servings servings

Calories 243kcal

Author Megan

Equipment

Ingredients

Quick Pickle

1 shallot finely sliced
¼ cup rice vinegar
½ cup water
3 tablespoon sugar
1 teaspoon salt

Hamachi Crudo

½ lb hamachi yellowtail sushi grade
2 tablespoons yuzu juice
½ tablespoon soy sauce
1 tablespoon ponzu sauce
2 teaspoon sugar
1 teaspoon toasted sesame oil
1 clove garlic grated

Garnish

flakey sea salt
½ serrano pepper de-seeded and thinly sliced
cilantro

Instructions

Quick pickle the shallots. In a mixing bowl, add the rice vinegar, hot water, sugar, and salt. Mix until the salt and sugar is combined. Add to a jar and add in thinly sliced shallots. Press the shallots down to be submerged in the liquid. Cover the jar and chill in the refrigerator for 30 minutes or up to 3 weeks.
Slice the hamachi. Using a sharpened knife, thinly slice the hamachi into thin 1/4-inch thick slices. Arrange the slices onto a plate in a single layer.
Make the dressing. In a small mixing bowl, add the yuzu juice, soy sauce, ponzu sauce, sugar, sesame, and grated garlic. Mix until combined.
Serve. Drizzle the dressing onto the hamachi plate, sprinkle with flakey sea salt, and garnish with serrano pepper slices and cilantro. Serve this yellowtail crudo immediately. Enjoy!

Notes

Pickle the shallots for at least 30 minutes. The pickled shallots need a minimum of 30 minutes to soak up the pickling juice. You can always make the pickled shallots in advance and refrigerate them in an airtight container for up to 3 weeks.
Choose sashimi-grade hamachi from a trusted source! The last thing you want is food poisoning. Make sure you buy SUSHI/SASHIMI grade hamachi from a trusted source like a Japanese grocery market.
Thinly slice the hamachi against the grain. Thinly slice the hamachi to about 1/4 inch thick pieces against the grain to prevent the hamachi fish from falling apart.
Serve chilled. This hamachi carpaccio needs to be served chilled and not at room temperature. Make sure to chill the yellowtail sashimi before slicing and serving. Raw hamachi can only be left out of the refrigerator for 2 hours max!
Pour the crudo dressing right before serving. The crudo dressing will soak in the hamachi fish as time passes. I recommend serving the hamachi crudo immediately after pouring the dressing.
Storage: it is best to consume raw yellowtail crudo as soon as possible while it is fresh. The raw hamachi carpaccio will last up to 24 hours in the refrigerator from the time that you buy it.

Nutrition