Hamachi Crudo with Yuzu Soy Sauce and Jalapeno Recipe
Introduction
Hamachi Crudo is a simple, elegant dish that highlights the delicate flavor of fresh yellowtail. With a bright citrusy yuzu dressing and a touch of heat from jalapeno, it’s perfect for a light appetizer or a sophisticated starter.
Ingredients
- 4 ounces sushi-grade yellowtail (thinly sliced)
- 2 tablespoons soy sauce
- ½ teaspoon sesame oil
- 1 ½ tablespoons yuzu juice (or fresh lemon juice)
- ½ jalapeno pepper (thinly sliced, optional)
Instructions
- Step 1: Using a sharp knife, cut the yellowtail into thin strips.
- Step 2: Arrange the fish on a chilled serving plate.
- Step 3: In a small bowl, mix soy sauce, sesame oil, and yuzu or lemon juice.
- Step 4: Drizzle the fish with the sauce and then top with thin slices of jalapeno pepper, if using.
Tips & Variations
- Use fresh yuzu juice if available for a more authentic citrus flavor; lemon juice is a suitable substitute.
- To balance the spice, remove seeds from the jalapeno or omit it entirely if preferred.
- Serve immediately to enjoy the freshest flavors and texture.
Storage
Hamachi Crudo is best enjoyed fresh and should be eaten within a few hours of preparation. If needed, cover tightly and store in the refrigerator for up to 24 hours, but note that the texture of the fish and freshness will diminish. Avoid reheating; serve cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of fish for this dish?
Yes, you can substitute yellowtail with other sushi-grade fish like tuna or salmon. Choose fresh, high-quality fish for the best results.
What is yuzu juice, and can I find it easily?
Yuzu juice is a tart citrus juice popular in Japanese cuisine. It may be found in Asian markets or specialty stores. When unavailable, fresh lemon or lime juice makes a good alternative.
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Hamachi Crudo with Yuzu Soy Sauce and Jalapeno Recipe
- Total Time: 10 minutes
- Yield: 2 servings 1x
Description
Hamachi Crudo is a refreshing, elegant Japanese-inspired appetizer featuring thinly sliced sushi-grade yellowtail drizzled with a tangy yuzu soy dressing and a hint of spicy jalapeno for a perfect balance of flavors. This no-cook dish highlights the delicate texture and flavor of fresh yellowtail, ideal for a sophisticated starter or light bite.
Ingredients
Fish
- 4 ounces sushi-grade yellowtail (thinly sliced)
Dressing
- 2 tablespoons soy sauce
- ½ teaspoon sesame oil
- 1 ½ tablespoons yuzu juice (or fresh lemon juice)
- ½ jalapeno pepper (thinly sliced, optional)
Instructions
- Slice the Yellowtail: Using a very sharp knife, carefully cut the sushi-grade yellowtail into thin, even strips to ensure a delicate texture for the crudo.
- Arrange on Plate: Place the thin slices of yellowtail evenly on a chilled serving plate to keep the fish fresh and appealing.
- Prepare the Dressing: In a small bowl, combine soy sauce, sesame oil, and yuzu juice (or lemon juice) to create a tangy, flavorful dressing.
- Drizzle and Garnish: Drizzle the dressing evenly over the arranged yellowtail slices, then top each piece with a thin slice of jalapeno pepper for a subtle kick of heat. Serve immediately.
Notes
- Use only sushi-grade yellowtail to ensure freshness and safety when served raw.
- If yuzu juice is not available, fresh lemon juice is an effective substitute providing a similar citrus brightness.
- Jalapeno is optional; omit for a milder dish or substitute with a milder chili if preferred.
- Keep the plate chilled before serving to maintain the optimum freshness of the fish.
- This dish is best served immediately after preparation for maximum flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Japanese
Keywords: Hamachi Crudo, yellowtail crudo, Japanese appetizer, raw fish, sushi-grade yellowtail, no-cook seafood dish, yuzu dressing, soy sauce dressing
