Description
Hamachi Crudo with Yuzu Ponzu Sauce is a vibrant and fresh Japanese-inspired dish featuring sushi-grade yellowtail thinly sliced and dressed in a bright, tangy yuzu ponzu sauce. Enhanced with subtle heat from serrano pepper, aromatic shallots, and a touch of sweetness, this no-cook dish is perfect for a light appetizer or elegant starter.
Ingredients
Scale
Fish
- 8 oz Sushi-Grade Yellowtail Hamachi (Ensure it’s sushi-grade for safety and quality.)
Vegetables & Herbs
- 1 medium Shallot (Green onions can serve as a quick substitute.)
- 1 pepper Serrano Pepper (Adjust based on your spice tolerance.)
- 1/4 cup Cilantro (Fresh, for garnish.)
- 1 tsp Lemon Zest (Brightens the dish’s flavors.)
- 1 clove Garlic (Smash before steeping.)
Sauce & Seasonings
- 2 tbsp Yuzu Juice (If unavailable, lemon juice works well.)
- 2 tbsp Ponzu Sauce (Use store-bought or homemade.)
- 2 tbsp Filtered Water
- 1 tsp Sugar (Enhances sweetness.)
- 1 tsp Sesame Oil (Use sparingly.)
- 1 tbsp Rice Vinegar (Introduces acidity.)
- 1 pinch Flaky Salt (For finishing.)
Instructions
- Prepare the Fish: Using a very sharp knife, thinly slice the 8 oz of sushi-grade yellowtail hamachi into even pieces, arranging them neatly on a chilled serving plate to keep the fish fresh and cool.
- Make the Sauce: In a small bowl, combine 2 tablespoons of yuzu juice, 2 tablespoons of ponzu sauce, 2 tablespoons of filtered water, 1 teaspoon of sugar, 1 teaspoon of sesame oil, and 1 tablespoon of rice vinegar. Add the smashed garlic clove to infuse the mixture gently, letting it steep for 5 minutes before removal.
- Prepare Aromatics: Finely mince the medium shallot and finely dice the serrano pepper (adjust quantity for preferred spice level). These will add aroma and a slight kick to the dish.
- Assemble the Crudo: Drizzle the yuzu ponzu sauce mixture over the arranged slices of hamachi. Sprinkle the minced shallots and diced serrano pepper evenly across the fish to impart layers of flavor.
- Garnish and Finish: Add a pinch of flaky salt on top to enhance the taste, sprinkle 1 teaspoon lemon zest for brightness, and garnish with fresh cilantro sprigs. Serve immediately to enjoy the dish at its freshest.
Notes
- Ensure the yellowtail is sushi-grade to guarantee safety since this is a raw fish dish.
- If yuzu juice is unavailable, fresh lemon juice is a suitable substitute, though flavor will be slightly different.
- Adjust serrano pepper quantity according to your spice tolerance to avoid overwhelming the delicate fish flavors.
- This dish is best served immediately after assembly to maintain freshness and texture.
- Use a sharp knife to slice the fish thinly and cleanly for optimum presentation.
