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
Nutrition
- Serving Size: 2 ounces
- Calories: 90
- Sugar: 0.5 g
- Sodium: 550 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.2 g
- Protein: 13 g
- Cholesterol: 25 mg
Keywords: Hamachi crudo, yellowtail sashimi, Japanese appetizer, raw fish recipe, yuzu dressing