Name: Hamachi Crudo Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Japanese
Ingredients: 4 ounces sushi-grade yellowtail, thinly sliced; 2 tablespoons soy sauce; ½ teaspoon sesame oil; 1 ½ tablespoons yuzu juice (or fresh lemon juice); ½ jalapeno pepper, thinly sliced (optional)

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If you’re craving something that feels light, fresh, and absolutely bursting with flavor, then this Hamachi Crudo is about to become your new go-to appetizer. This dish highlights the natural buttery texture and delicate taste of yellowtail, paired perfectly with a zesty yuzu-soy dressing that adds just the right amount of brightness and umami. The simplicity of the ingredients allows the fresh fish to shine, making Hamachi Crudo a stunning and effortless way to impress your guests or treat yourself to a special bite of something extraordinary.

Ingredients You’ll Need

Getting this Hamachi Crudo just right is all about having the freshest ingredients that each bring a unique element to the dish—whether it’s the silky fish, the tangy citrus, or the subtle kick from the pepper.

4 ounces sushi-grade yellowtail: The star of the dish, sliced thinly to showcase its buttery texture and mild flavor.
2 tablespoons soy sauce: Provides a savory, salty depth that balances the citrus and fish beautifully.
½ teaspoon sesame oil: Adds a hint of nutty aroma that enhances complexity without overwhelming.
1 ½ tablespoons yuzu juice (or fresh lemon juice): Delivers a bright, fresh acidity that perfectly cuts through the richness of the yellowtail.
½ jalapeno pepper (thinly sliced, optional): Offers a gentle heat and vivid color contrast, elevating the dish visually and in flavor.

How to Make Hamachi Crudo

Step 1: Prepare the Yellowtail

Begin by ensuring your yellowtail is sushi-grade and extremely fresh. Using a very sharp knife, slice the fish into ultra-thin strips. The key here is to slice against the grain to maintain a tender texture that melts in your mouth.

Step 2: Plate the Fish

Arrange the sliced yellowtail neatly on a chilled serving plate, allowing each piece to lay flat and slightly overlap with the next. A cold plate keeps the fish cool and enhances the refreshing experience of this crudo.

Step 3: Create the Dressing

In a small bowl, whisk together the soy sauce, sesame oil, and yuzu juice (or lemon juice if yuzu isn’t available). This blend marries salty, nutty, and citrusy notes in perfect harmony to complement the rich yellowtail.

Step 4: Dress and Garnish

Drizzle the dressing evenly over the arranged fish, then delicately place thin jalapeno slices on top if you enjoy a subtle spicy bite. The jalapeno adds a refreshing crunch and a little pop of heat that contrasts beautifully with the smooth fish.

How to Serve Hamachi Crudo

Garnishes

While the jalapeno slices already add a lovely touch, you can also consider a few microgreens or a sprinkle of toasted sesame seeds for extra texture and visual appeal. These tiny additions keep the dish light but elevate its sophistication.

Side Dishes

Hamachi Crudo pairs wonderfully with light, refreshing sides—think crisp cucumber salad, a small bowl of jasmine rice, or pickled ginger. These simple companions balance the flavor profile and help cleanse the palate between bites.

Creative Ways to Present

For a fun twist, try serving the Hamachi Crudo on individual spoons or in delicate glass cups for a refined appetizer presentation. You can also layer it over thin cucumber ribbons or even avocado slices to add creaminess and a pop of color.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers, wrap them tightly in plastic wrap and store in the coldest part of your refrigerator. Consume within 24 hours to enjoy the freshest flavor and texture, as raw fish can quickly lose quality.

Freezing

Freezing is not recommended for Hamachi Crudo once prepared because the texture of raw fish will change drastically. It’s best to freeze only the yellowtail before preparation if needed, and thaw slowly in the fridge before slicing.

Reheating

This dish is meant to be enjoyed cold and fresh, so reheating is never necessary. Keeping the fish cool preserves its delicate structure and flavor. If leftovers are eaten later, enjoy them straight from the fridge without warming.

FAQs

What does “crudo” mean?

“Crudo” is an Italian term meaning “raw.” Hamachi Crudo refers to thinly sliced raw yellowtail served fresh with simple seasonings, highlighting the purity of the fish.

Can I substitute yuzu juice with lemon juice?

Absolutely! While yuzu has a unique floral and tart flavor, fresh lemon juice makes a great substitute that still offers the citrus brightness needed for the dressing.

Is it safe to eat raw yellowtail at home?

Yes, as long as you purchase sushi-grade yellowtail from a trusted source and handle it properly, it is safe to enjoy raw. Always keep the fish refrigerated and consume it fresh.

What if I don’t like spicy food?

You can simply omit the jalapeno slices. The dish will still be deliciously balanced, with plenty of flavor coming from the soy, sesame oil, and yuzu dressing.

Can I prepare Hamachi Crudo in advance?

It’s best to prepare Hamachi Crudo shortly before serving to maintain its freshness and texture. However, you can make the dressing a few hours ahead to save time.

Final Thoughts

Hamachi Crudo is a delightful way to enjoy the freshest yellowtail with minimal fuss and maximum flavor. Its vibrant, clean taste is refreshing and sophisticated, perfect for both a casual snack or an elegant starter. Give this recipe a try—you’ll love how easy it is to create a dish that feels so special and full of sunshine with every bite.

Hamachi Crudo Recipe

★★★★★

5.2 from 9 reviews

Author: Ethan
Total Time: 10 minutes
Yield: 2 servings 1x
Diet: Low Fat

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Description

A light and refreshing Hamachi Crudo recipe featuring thinly sliced sushi-grade yellowtail drizzled with a tangy blend of soy sauce, sesame oil, and yuzu juice, topped with a hint of jalapeno for subtle heat. Perfect as an elegant appetizer.

Ingredients

Scale

Fish

4 ounces sushi-grade yellowtail, thinly sliced

Sauce

2 tablespoons soy sauce
½ teaspoon sesame oil
1 ½ tablespoons yuzu juice (or fresh lemon juice)

Garnish

½ jalapeno pepper, thinly sliced (optional)

Instructions

Slice the Yellowtail: Using a very sharp knife, carefully cut the sushi-grade yellowtail into thin strips to ensure a delicate texture and enhance the presentation.
Plate the Fish: Arrange the sliced yellowtail artfully on a chilled serving dish to keep it fresh and visually appealing.
Prepare the Sauce: In a small bowl, combine soy sauce, sesame oil, and yuzu juice (or fresh lemon juice) to create a balanced, tangy dressing.
Dress the Crudo: Drizzle the prepared sauce evenly over the arranged yellowtail slices, allowing the flavors to meld.
Add Jalapeno Garnish: Top the dressed fish with thin slices of jalapeno pepper for a subtle, spicy kick. Serve immediately for best freshness.

Notes

Ensure you use sushi-grade yellowtail to guarantee safety when serving raw fish.
Yuzu juice adds authentic citrus flavor, but fresh lemon juice can be used as a substitute.
The jalapeno pepper is optional—omit if you prefer a mild dish.
Serve immediately after dressing to maintain freshness and texture.
Pair with chilled sake or a light white wine for an elegant appetizer experience.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Appetizer
Method: Raw Preparation
Cuisine: Japanese