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Hamachi Crudo Recipe

Name Hamachi Crudo Recipe

Hamachi crudo is a delicate and refreshing Japanese dish made with thinly sliced yellowtail (hamachi) fish, seasoned with citrus, olive oil, and a hint of spice. This raw fish dish is simple to prepare, yet packed with vibrant flavors. Perfect as an appetizer or light meal, hamachi crudo showcases the natural sweetness and buttery texture of the fish, making it a favorite for seafood lovers.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Appetizer
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • Fresh Hamachi yellowtail tuna – 6 oz, thinly sliced
  • Olive Oil – 1 tablespoon extra virgin recommended
  • Lime or Lemon Juice – 1 tablespoon freshly squeezed
  • Sea Salt – to taste
  • Freshly Cracked Black Pepper – to taste
  • Chili Pepper optional – 1-2 slices, for heat
  • Microgreens or Fresh Herbs optional – for garnish
  • Edible Flowers optional – for decoration
  • Ponzu Sauce optional – 1 tablespoon, for added umami flavor
  • Avocado optional – ½, thinly sliced for creaminess
  • Radishes optional – thinly sliced for a crunchy contrast

Equipment

  • Sharp Knife (for slicing fish thinly)
  • Chilled Plate (to serve the crudo)
  • Small Bowl (for mixing oil and seasoning)
  • Citrus Juicer (for extracting fresh juice)
  • Measuring Spoons (for accurate seasoning)
  • Spoon (for drizzling olive oil and citrus)

Method
 

  1. Prepare the Fish: Using a sharp knife, slice the hamachi into thin, bite-sized pieces, approximately 1/4 inch thick. Arrange the slices in a circular or overlapping pattern on a chilled plate.
  2. Make the Dressing: In a small bowl, combine olive oil, lime or lemon juice, sea salt, and freshly cracked black pepper. Whisk until well blended.
  3. Drizzle and Season: Drizzle the olive oil and citrus mixture evenly over the sliced hamachi. Be careful not to drown the fish lightly coat it.
  4. Garnish: Add optional garnishes, such as chili pepper slices, microgreens, or edible flowers. You can also add thin avocado slices and radishes for additional texture.
  5. Serve: Serve immediately, or chill for 5-10 minutes to enhance the flavors. If desired, drizzle with ponzu sauce for extra flavor.

Notes

  • Freshness is Key: Always use the freshest fish possible for crudo. Look for sushi-grade or sashimi-grade hamachi.
  • Customization: Feel free to experiment with different toppings such as sesame seeds, wasabi, or fresh herbs like basil or cilantro.
  • Substitutes: If hamachi is unavailable, yellowtail tuna, snapper, or even salmon can be good alternatives.
  • Serving Suggestions: Serve as an appetizer alongside light salads or crisp white wines for a perfect meal pairing.
  • Storage: This dish is best enjoyed fresh but can be prepared up to 30 minutes in advance. However, do not store leftovers as raw fish tends to lose its texture and flavor when refrigerated.
  • Hamachi Crudo Recipe