Description
Hamachi Crudo with Yuzu Ponzu Sauce is a vibrant and refreshing dish featuring thinly sliced sushi-grade yellowtail dressed in a tangy yuzu ponzu sauce. This no-cook recipe combines bright citrus flavors with a hint of spice from serrano pepper and aromatic shallots, perfect for an elegant appetizer or light meal.
Ingredients
Scale
Fish
- 8 oz Sushi-Grade Yellowtail Hamachi
Vegetables and Herbs
- 1 medium Shallot
- 1 pepper Serrano Pepper (adjust to taste)
- 1/4 cup fresh Cilantro (for garnish)
- 1 clove Garlic (smashed)
- 1 tsp Lemon Zest
Sauce
- 2 tbsp Yuzu Juice (or lemon juice)
- 2 tbsp Ponzu Sauce
- 1 tbsp Rice Vinegar
- 2 tbsp Filtered Water
- 1 tsp Sugar
- 1 tsp Sesame Oil
Finishing
- 1 pinch Flaky Salt
Instructions
- Prepare the Fish: Thinly slice the sushi-grade yellowtail hamachi into bite-sized pieces using a sharp knife. Arrange the slices on a chilled serving plate for optimal freshness.
- Make the Sauce: In a small bowl, combine the yuzu juice, ponzu sauce, rice vinegar, filtered water, sugar, and sesame oil. Whisk until the sugar dissolves completely, creating a balanced citrusy dressing.
- Prepare Aromatics: Finely mince the shallot, serrano pepper (remove seeds for less heat), and smashed garlic clove. Add these to the sauce mixture to infuse flavor.
- Assemble the Crudo: Spoon the yuzu ponzu sauce with aromatics over the arranged yellowtail slices evenly to coat them gently without overwhelming the delicate fish.
- Garnish and Finish: Sprinkle lemon zest and flaky salt over the dish. Garnish with fresh cilantro leaves to add a bright, herbal finish. Serve immediately for the best flavor and texture.
Notes
- Ensure the yellowtail is sushi-grade to safely enjoy raw fish.
- Adjust the amount of serrano pepper based on your spice preference.
- If yuzu juice is not available, lemon juice is a suitable substitute.
- For a milder flavor, remove seeds from the serrano pepper before mincing.
- Serve immediately after assembly to maintain freshness and optimal texture.
