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Hamachi Crudo Recipe

Hamachi crudo plated with thin yellowtail slices, radish, cucumber, serrano, and citrus-soy dressing
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This hamachi crudo combines thinly sliced yellowtail with a light citrus-soy dressing, crisp vegetables, and gentle heat. It is a fresh, elegant appetizer that highlights the fish without overpowering it.

Ingredients

Scale
  • 225 g sashimi-grade yellowtail, trimmed and chilled
  • 2 tablespoons gluten-free ponzu sauce
  • 1 tablespoon reduced-sodium tamari
  • 2 tablespoons freshly squeezed lime juice
  • 1 1/2 teaspoons mirin
  • 1/2 to 3/4 teaspoon green yuzu kosho paste, depending on preference
  • 1 teaspoon dark toasted sesame oil
  • 1/4 of a small Persian cucumber, finely chopped
  • 1/4 watermelon radish, cut into thin matchsticks
  • 1/2 serrano chili, sliced very thin
  • A handful of fresh cilantro leaves, optional
  • Light sprinkle of sesame seeds

Instructions

  1. Place the hamachi in the freezer for about 10 minutes.
  2. In a small bowl, whisk together the ponzu, tamari, lime juice, mirin, yuzu kosho, and sesame oil until smooth.
  3. Use a very sharp knife to slice the hamachi into thin, even pieces.
  4. Arrange the slices in a single layer on a chilled serving plate.
  5. Scatter the cucumber, watermelon radish, and serrano over the fish.
  6. Drizzle the dressing lightly over the top just before serving.
  7. Finish with cilantro, if using, and a light sprinkle of sesame seeds, then serve immediately.

Notes

  • Use sashimi-grade or sushi-grade hamachi from a trusted source.
  • Keep the fish cold until you are ready to slice and serve it.
  • Dress the fish just before serving so the texture stays delicate.
  • Regular radish can replace watermelon radish if needed.
  • Reduce or omit the yuzu kosho for a milder version.

Nutrition

Find it online: https://www.tolearnrecipes.com/hamachi-crudo/

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