Buttery Hamachi Crudo with Soy Ginger Marinade

There is no appetizer more elegant on a warm day than a cold plate of Hamachi Crudo. Thin slices of yellowtail fillet (yellowtail sashimi) are served with our easy citrus and soy ginger marinade, then topped with a few garnishes to take the presentation and flavor over the top. It’s naturally gluten-free, dairy-free, and totally delicious.

What Is Hamachi Crudo?

We love all varieties of seafood, including (especially!) raw preparations such as tartare and poke bowls, but crudo is different than either of these. Translating from both Italian and Spanish to mean “raw,” a seafood crudo is typically thin slices of fish or shellfish — such as salmon, tuna, or even Scallop Crudo! — that are arranged at an angle on a plate, then dressed with a drizzle of extra virgin olive oil or other marinade and served uncooked.

While you can make a meat crudo, we’re focusing today on silky, buttery yellowtail.

The marinade is completely customizable, but often features citrus. Our recipe has a decidedly Japanese flavor from the soy sauce, ginger, and sesame oil. We hope you give our hamachi crudo a try — it’s easy, elegant, and a perfect start to any meal!

Ingredients Needed

• Sushi-grade yellowtail fillet: It’s really important to use sushi-grade fish when eating seafood raw.
• Lime juice: You’ll need 1-2 limes juiced
• Rice wine vinegar: An acidic vinegar made from fermented rice. Don’t substitute with mirin, as that has sugar and will make the crudo too sweet.
• Low-sodium soy sauce: Really important to control the salt content of the dish. Always reach for low-sodium so you can adjust salt levels yourself!
• Sesame oil: For that nutty sesame taste that adds richness and depth of flavor to the marinade.
• Ginger paste: Or fresh ginger root, peeled and grated. The best flavor!
• Flaky sea salt: To season the yellowtail and marinade.
• Optional garnishes: thinly slices radishes, thinly sliced jalapeño, serrano pepper, or other small chili, black and white sesame seeds, and lots of fresh cilantro (this last one is mandatory for me!). If you don’t want to use peppers, wasabi is perfect with any crudo!

Equipment: for any crudo recipe (salmon, tuna, scallop, etc.) you want to make sure to have a very sharp knife. Makes all the difference when slicing!

Other raw preparations of seafood worth noting

• Tartare: Tartare can be made with seafood or meat. It involves mixing ground or finely chopped tuna, for instance, with a sauce, then serving. Consider trying our easy Tuna Tartare Recipe next!
• Carpaccio: Thinly sliced or pounded thin meat or fish served raw, often with a drizzle of oil.
• Ceviche: With origins in both Peru and Mexico, ceviche features cubes of raw fish or shellfish marinated in fresh lime juice or leche de tigre (a combination of fish stock, cilantro, chiles, lime juice, and red onion). Enjoy with tortilla chips or even rice crackers! Try our Salmon Ceviche or Shrimp Ceviche!
• Tiradito: Peruvian in origin, tiradito features very thin slices of raw fish (similar to a carpaccio) that are laid flat on a plate and dressed before serving.
• Aguachile: This is a Mexican seafood salad often made with shellfish (eg, shrimp or scallops) that is spicy and citrusy. The 3 traditional types of aguachile are rojo, negro, and verde. It’s closest relative is ceviche, which is typically made with less heat.

How To Make Hamachi Crudo

1. Slice! Make sure the yellowtail fillet is very cold — this makes it easier to slice. You can even pop it in the freezer for 10-15 minutes to help it firm up a bit! When ready, slice into pieces about ¼-½ inch thick.
2. Arrange the sliced yellowtail in a fanned out circle on a plate.
3. Make the marinade by whisking all marinade ingredients together in a bowl or measuring cup, then pour the sauce on top.
4. Garnish! Season the fish with flaky sea salt, then garnish with sesame seeds, sliced jalapeño pepper, fresh cilantro, and thinly sliced radish. Serve immediately and enjoy!