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Easy Hamachi Crudo (Ponzu & Citrus)
This elegant hamachi crudo may look intimidating, but in reality it’s simple to make. Just whisk a quick citrus soy marinade and slice fresh yellowtail paper thin. Once you get the slicing technique down, this impressive appetizer becomes a breeze to throw together for guests. Keep it in your back pocket to start a dinner party with omakase flair, no fancy tools required.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4 appetizer servings 1x
- Category: Appetizer
- Cuisine: Japanese
Ingredients
Units
Scale
- 4 ounces yellowtail (sashimi grade fish)
- 2 Tablespoons yuzu juice (lime or lemon juice can be substituted)
- 2 tablespoons ponzu
- 1 teaspoon spicy toasted sesame oil (regular works too)
- Toasted sesame seeds
- 1/4 teaspoon sugar
- 1/2 Jalapeno pepper thinly sliced
- Flaky sea salt
- Fresh cilantro
- Tobiko (Flying Fish Roe), optional
Instructions
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- Place the yellowtail in the freezer for 15 minutes to slightly firm up. This makes it much easier to slice cleanly and evenly.
- Using a very sharp knife, slice the fish against the grain into thin, delicate pieces. Pat gently with a paper towel if there’s excess moisture.
- Meanwhile, whisk together the yuzu juice, ponzu, sesame oil, and sugar until the sugar dissolves. Taste and adjust if needed.
- Arrange the slices in a single layer on a serving plate, slightly overlapping for a clean presentation.
- Spoon the sauce evenly over the fish. Finish with flaky sea salt.
- Garnish with thinly sliced jalapeño, toasted sesame seeds, cilantro, and tobiko if using. Serve immediately while the fish is cold and fresh.
Notes
Play around with other mild fish or creative flavor components like yuzu, serrano, or avocado.
Make it extra special by serving in those pretty plates and dishes that never see the light of day.
Find it online: https://thebuttertable.com/hamachi-crudo/