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Hamachi Crudo with Yuzu Ponzu Sauce

Delicious Hamachi Crudo with Yuzu Ponzu Sauce to Impress

Craft an elegant Hamachi Crudo with Yuzu Ponzu Sauce, a light appetizer that merges Japanese and Italian influences.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Italian, Japanese
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hamachi
  • 8 oz Sushi-Grade Yellowtail Hamachi Select only sushi-grade for the best taste and safety.
  • 1 small Shallot Provides a mild onion flavor; feel free to use green onions as a substitute.
  • 1 medium Serrano Pepper Introduces a hint of heat; adjust the amount based on your spice tolerance.
  • 1/4 cup Cilantro Offers a fresh note; can be omitted if it's not your favorite.
For the Sauce
  • 2 tbsp Yuzu Juice Adds a unique citrus twist; substitute with lemon juice if yuzu is unavailable.
  • 2 tbsp Ponzu Sauce This savory element enhances the dish; opt for store-bought or homemade.
  • 1 tbsp Sesame Oil Adds a nutty flavor; use it sparingly to avoid overpowering the dish.
  • 1 clove Garlic Clove Adds aromatic depth; smash and steep it for a more refined infusion.
  • 1 tbsp Rice Vinegar Provides acidity, balancing the flavors in the ponzu sauce.
  • 1 tbsp Sugar Sweetens the sauce, balancing out the tartness of the yuzu.
  • 3 tbsp Filtered Water Helps balance flavors for the ponzu sauce.
  • 1 tsp Flaky Salt Finishes the dish with a delightful texture and flavor.
For Garnish
  • 1 tbsp Lemon Zest Brightens the dish and enhances its aroma.

Equipment

  • Sharp Knife
  • Medium bowl
  • chill serving plate

Method
 

Preparation
  1. In a medium bowl, combine yuzu juice, ponzu sauce, filtered water, sugar, and a splash of sesame oil. Smash a garlic clove and add it to the mixture to infuse flavor as you whisk everything together. Continue mixing for about 2-3 minutes until the sugar fully dissolves and the sauce is well combined. Set aside.
  2. Using a sharp knife, slice the sushi-grade hamachi into thin, delicate pieces, aiming for about ¼ inch thick. Arrange the hamachi slices skillfully on a chilled serving plate.
  3. Generously drizzle the prepared yuzu ponzu sauce over the arranged hamachi, allowing the sauce to cover the fish evenly. Let the hamachi soak in the zesty sauce for about 1-2 minutes before garnishing.
  4. Finely slice the shallot and serrano pepper, sprinkle along with fresh cilantro and lemon zest over the hamachi. Add a light touch of flaky salt.
  5. Serve the Hamachi Crudo with Yuzu Ponzu Sauce immediately after garnishing to ensure the freshest experience.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 8gProtein: 22gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 300mgPotassium: 400mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Always choose sushi-grade hamachi from a trusted seafood market. Ensure everything is chilled before serving for a refreshing taste experience.

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