What is hamachi crudo?

Hamachi crudo is thinly sliced yellowtail served raw with citrus, soy, and sesame dressing. It combines Japanese ingredients with Italian crudo-style plating for a fresh, elegant appetizer.

What kind of fish is hamachi?

Hamachi, or Japanese yellowtail, is a buttery fish often used in sushi. It’s rich in flavor and ideal for raw preparations like crudo and sashimi.

What is Japanese crudo?

Japanese crudo blends raw fish with citrus or soy-based dressings. Inspired by sashimi and Italian crudo, it’s a fusion dish often served as a refined starter.

Crudo fish refers to raw seafood dressed in oil, citrus, or vinegar. Unlike ceviche, the fish remains raw, focusing on clean texture and flavor.

Hamachi Crudo Recipe That Tastes Restaurant Quality

Name: Hamachi Crudo Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 225 g sashimi-grade yellowtail, trimmed and chilled; 2 tablespoons gluten-free ponzu sauce; 1 tablespoon reduced-sodium tamari; 2 tablespoons freshly squeezed lime; 1 ½ teaspoons sweetened rice seasoning (mirin); ½-¾ teaspoon green yuzu kosho paste, according to preference; 1 teaspoon dark toasted sesame oil; ¼ of a small Persian cucumber, finely chopped; ¼ watermelon radish, cut into thin sticks; Half a serrano chili, sliced extra thin; A handful of fresh cilantro leaves (optional finish); Light sprinkle of sesame seeds

Description

Elevate your next appetizer with this Japanese-inspired hamachi crudo. Delicate slices of fresh yellowtail are paired with a vibrant citrus-soy emulsion and crisp vegetable toppings. It’s a beautifully balanced dish that looks elegant and bursts with bright, umami-rich flavor, ideal for impressing guests with minimal prep.

Ingredients

225 g sashimi-grade yellowtail, trimmed and chilled
2 tablespoons gluten-free ponzu sauce
1 tablespoon reduced-sodium tamari
2 tablespoons freshly squeezed lime
1 ½ teaspoons sweetened rice seasoning (mirin)
½-¾ teaspoon green yuzu kosho paste, according to preference
1 teaspoon dark toasted sesame oil
¼ of a small Persian cucumber, finely chopped
¼ watermelon radish, cut into thin sticks
Half a serrano chili, sliced extra thin
A handful of fresh cilantro leaves (optional finish)
Light sprinkle of sesame seeds

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Instructions

Firm up the fish by placing it in the freezer for 10 minutes before slicing.
Combine ponzu, tamari, lime juice, mirin, yuzu kosho, and sesame oil in a small mixing bowl. Stir until emulsified.
Thinly carve the yellowtail into bite-sized pieces using a sharpened blade. Season very lightly.
On a cold serving dish, arrange the slices in a single layer.
Evenly scatter the cucumber, radish matchsticks, and serrano rounds on top.
Pour the dressing over everything just before serving.
Add cilantro and sesame seeds for contrast and visual appeal.

Notes

For added crunch, you can add thin slices of daikon or shaved fennel.
Always use a non-serrated, extremely sharp knife for clean sashimi cuts.
You can make the sauce a day ahead and refrigerate in a sealed jar.
If you like it spicier, add extra yuzu kosho or a drop of chili oil.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Appetizer
Method: No-cook
Cuisine: Japanese