Description
Delicious Hamachi Crudo with Yuzu Ponzu Sauce to Impress
Ingredients
Scale
- 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
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!
Notes
- 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.
- Can swap yuzu juice with lemon juice when yuzu isn’t available.
- Prep Time: 10 min
- Cook Time: 5 min
- Category: Appetizer
- Method: Raw
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 60 mg
Keywords: Hamachi Crudo, Yuzu Ponzu Sauce, Appetizer, Japanese Cuisine