Description
Hamachi crudo is a simple dish consisting of cold raw sliced yellowtail topped with various toppings and a refreshing citrus and soy sauce dressing. It’s served as an appetizer and has a buttery, savory, citrusey, and slight fruity taste.
Ingredients
Units
Scale
- 2 teaspoons ponzu sauce
- 1 tablespoon fresh lime juice
- 1/2 teaspoon sriracha sauce or sambal oelek (omit it if you don’t like it spicy)
- 1/2 pound sashimi-grade yellowtail (hamachi) or amberjack (kanpachi)
- 1 shiso leaf or 1 tablespoon cilantro, chopped
- 1 tablespoon high quality extra virgin olive oil
- Coarse sea salt, for sprinkling
- Ichimi pepper (optional)
Instructions
- Make the sauce: Mix the ponzu sauce, lime juice, and sriracha sauce and set aside.
- Slice the yellowtail: Grab your sharpest chef’s knife for this step! Slice the yellowtail against the grain into pieces that are slightly thinner than sashimi (about ¼ inch thick).
- Plate the yellowtail: Gently lay each sliced piece of yellowtail flat on a plate, one next to another, leaving a little space in between each slice.
- Season the yellowtail sashimi: Pour the ponzu and lime sauce over the crudo and sprinkle the chopped shiso leaf so each piece of crudo gets a little taste. Drizzle the olive oil over the crudo and finish by sprinkling a little salt and ichimi. Serve immediately.
Notes
Save the leftovers in a storage container and refrigerate for up to 2 days. I suggest saving the sauce separately if it hasn’t been added to the fish. I also recommend using a glass container to minimize the chance of bacteria coming in contact with the raw fish.
Nutrition
- Serving Size: 1 serving
- Calories: 233
- Sugar: 0.6g
- Sodium: 213mg
- Fat: 13g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2.4g
- Trans Fat: 0g
- Carbohydrates: 1.6g
- Fiber: 0.1g
- Protein: 26.7g
- Cholesterol: 62.3mg
