Name: Delicious Hamachi Crudo with Yuzu to Impress
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 8 oz Sushi-Grade Yellowtail Hamachi; 1 medium Shallot; 1 medium Serrano Pepper; 1/4 cup Cilantro; 1 tsp Lemon Zest; 3 tbsp Yuzu Juice; 2 tbsp Ponzu Sauce; 2 tbsp Filtered Water; 1 tbsp Sugar; 1 tsp Sesame Oil; 1 clove Garlic; 1 tbsp Rice Vinegar; 1 pinch Flaky Salt

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Hamachi Crudo with Yuzu is a culinary delight that brings the vibrant flavors of Japanese cuisine to your table. This raw fish dish features sushi-grade yellowtail, delicately sliced and paired with the refreshing citrus notes of yuzu. Perfect as an appetizer, it’s not just a feast for the palate but also for the eyes, making it an impressive addition to any gathering. The combination of fresh ingredients and zesty flavors creates a light and refreshing dish that embodies the essence of Japanese cooking. Let’s dive into how to make this exquisite dish!

Why You’ll Love This Hamachi Crudo with Yuzu

This fresh hamachi crudo recipe is a must-try for several reasons. First, it’s incredibly quick to prepare, taking only 15 minutes from start to finish. Second, the harmonious blend of flavors makes it a standout dish, perfect for impressing guests at dinner parties. Third, it’s a healthy option, low in carbohydrates and high in protein, making it a fantastic choice for health-conscious eaters. Fourth, the use of yuzu adds a unique twist, elevating the flavor profile of the traditional yellowtail sashimi with yuzu. Additionally, it can be customized with different garnishes, like cilantro and serrano pepper, to suit your taste. Finally, this dish is gluten-free, catering to various dietary preferences.

Ingredients for Hamachi Crudo with Yuzu

Gather these items:

8 oz Sushi-Grade Yellowtail Hamachi
1 medium Shallot
1 medium Serrano Pepper
1/4 cup Cilantro
1 tsp Lemon Zest
3 tbsp Yuzu Juice
2 tbsp Ponzu Sauce
2 tbsp Filtered Water
1 tbsp Sugar
1 tsp Sesame Oil
1 clove Garlic
1 tbsp Rice Vinegar
1 pinch Flaky Salt

How to Make Hamachi Crudo with Yuzu Step-by-Step

Step 1: In a mixing bowl, combine yuzu juice, ponzu sauce, filtered water, sugar, sesame oil, and a smashed garlic clove. Whisk together until fully blended.
Step 2: Carefully slice the sushi-grade yellowtail hamachi into thin pieces, about 1/4 inch thick. Arrange on a chilled platter, overlapping slightly.
Step 3: Drizzle the prepared yuzu ponzu sauce over the sliced fish, aiming to coat each piece.
Step 4: Garnish with finely sliced shallots, fresh cilantro leaves, and thinly sliced serrano pepper. Sprinkle with lemon zest and flaky salt.
Step 5: Serve immediately after garnishing. Enjoy!

Pro Tips for the Best Hamachi Crudo with Yuzu

Keep these in mind:

Use only sushi-grade fish for optimal safety and rich flavor.
Feel free to substitute shallot with green onions if desired.
Adjust the quantity of serrano pepper based on your spice preference.
You can swap yuzu juice with lemon juice when yuzu isn’t available.
Chill your platter before serving to enhance the presentation of this raw fish dish with yuzu sauce.

Best Ways to Serve Hamachi Crudo with Yuzu

This dish is best served as a light appetizer. Pair it with a crisp green salad or some light sushi with yuzu for a refreshing meal. You can also serve it alongside a selection of dipping sauces, including soy sauce or a citrus dressing, to enhance the flavor. For an elevated experience, consider serving it with a chilled sake or a light white wine.

How to Store and Reheat Hamachi Crudo with Yuzu

While Hamachi Crudo is best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to a day. However, the texture and flavor may diminish. If you’re meal prepping, prepare the dressing separately and add it just before serving to maintain the freshness of the fish.

Frequently Asked Questions About Hamachi Crudo with Yuzu

What is hamachi crudo with yuzu?

Hamachi crudo with yuzu is a Japanese dish featuring thinly sliced yellowtail fish served raw, accompanied by a citrusy yuzu dressing that enhances its natural flavors.

Can I make hamachi crudo with yuzu ahead of time?

It’s best to prepare hamachi crudo just before serving to ensure the fish remains fresh and the flavors vibrant. However, you can make the yuzu dressing ahead of time.

How do I avoid common mistakes with hamachi crudo with yuzu?

To avoid common mistakes, ensure you use sushi-grade fish for safety, slice it thinly for the best texture, and serve immediately after garnishing to maintain freshness.

Variations of Hamachi Crudo with Yuzu You Can Try

There are numerous variations to explore with this dish. Consider adding avocado for creaminess or incorporating different citrus fruits like grapefruit for a unique twist. You can also experiment with different herbs or even make a hamachi ceviche with yuzu by marinating the fish in the yuzu dressing for a few minutes before serving. Another delightful option is to use a hamachi crudo citrus dressing for added zest and flavor.

For more delicious recipes, check out our latest recipes or try making cranberry orange pancakes for a delightful breakfast. If you’re interested in more seafood dishes, consider creamy parmesan Italian sausage or explore ginger lime pork for a flavorful dinner option.

For more information on the health benefits of yuzu, you can visit Healthline.

Delicious Hamachi Crudo with Yuzu to Impress

Author: basmer
Total Time: 15 min
Yield: 2 servings 1x
Diet: Gluten Free

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Description

Delicious Hamachi Crudo with Yuzu Ponzu Sauce to Impress

Instructions

In a mixing bowl, combine the yuzu juice, ponzu sauce, filtered water, sugar, sesame oil, and a smashed garlic clove. Whisk together until fully blended.
Carefully slice the sushi-grade yellowtail hamachi into thin pieces, about 1/4 inch thick. Arrange on a chilled platter, overlapping slightly.
Drizzle the prepared yuzu ponzu sauce over the sliced fish, aiming to coat each piece.
Garnish with finely sliced shallots, fresh cilantro leaves, and thinly sliced serrano pepper. Sprinkle with lemon zest and flaky salt.
Serve immediately after garnishing. Enjoy!