Hamachi Crudo

Create the perfect, delicate Japanese appetizer for your dinner guests with this easy homemade hamachi crudo recipe!

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All you need is a bit of citrus juice and soy to enhance the buttery raw yellowtail fish. Plus, it can be done in just 20 minutes!

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What To Serve With Hamachi Crudo

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Yellowtail Yuzu Juice Ponzu Spicy Toasted /Regular Sesame Oil Toasted Sesame Seeds Jalapeno Pepper Scallion Flaky Sea Salt Fresh Cilantro Tobiko (Flying Fish Roe), optional

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Place yellowtail in freezer for 15 minutes. This makes it easier to slice thinly.

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Whisk yuzu, ponzu, sesame oil, and sugar in a small bowl. Arrange the slices on a plate in single layer.

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Pour sauce over the top of the hamachi slices, season with flakey sea salt.

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Garnish with thinly jalapeño slices, sesame seeds, tobiko, and cilantro.

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