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Hamachi crudo with lime juice and soy sauce narinade dressed with cilantro jalapeño and sesame seeds.
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Fresh Hamachi Crudo with Soy Ginger Marinade

This hamachi crudo is bright, citrusy, and effortlessly elegant. Thin slices of buttery yellowtail are dressed in a light marinade of lime juice, soy sauce, rice wine vinegar, ginger, and sesame oil, then finished with sliced chile, radish, and herbs. A no-cook appetizer that comes together in just 10 minutes. Naturally gluten-free and dairy-free.
Prep10 minutes
Cook0 minutes
Total10 minutes
Course: Appetizer
Cuisine: Japanese
Diet: Gluten Free
Keyword: chef-tested appetizer, elevated appetizer recipe, how to make crudo, yellowtail crudo, yellowtail sashimi
Servings: 4 servings
Calories: 157kcal
Author: Ari Laing

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Equipment

Sharp chef's knife

Ingredients

  • 1 lb sushi-grade yellowtail fillet
  • ¼ cup (60ml) fresh lime juice, about 1-2 limes, 1 tsp lime zest reserved
  • 3 Tbsp (45ml) rice wine vinegar
  • 2 Tbsp (30ml) low-sodium soy sauce
  • 1 Tbsp (15ml) sesame oil
  • 2 tsp ginger paste, or ½-inch piece of fresh ginger, peeled and grated
  • Flaky sea salt
  • Fresh cilantro
  • Garnishes: thinly sliced jalapeño or serrano pepper, thinly sliced radish, black or white sesame seeds

Instructions

  • Slice the hamachi. Using a very sharp knife, slice the yellowtail into strips about ¼-inch thick. Arrange the slices on a plate however you like, just make sure they’re in a single layer.
  • Make the marinade. Combine ¼ cup (60ml) lime juice, 3 Tbsp (45ml) rice wine vinegar, 2 Tbsp (30ml) soy sauce, 1 Tbsp (15ml) sesame oil, and 2 tsp ginger paste in a small bowl. Whisk well, then set aside.
  • Finish, then serve. Pour the marinade over the top of the hamachi slices, then season everything with a generous pinch of flaky sea salt. Garnish with thinly sliced radish, jalapeño slices, sesame seeds, and lots of fresh cilantro. Serve immediately!

Notes

  • Freshness: Crudo is best eaten the day it’s prepared. If needed, store airtight up to 24 hours.
  • Substitutions:
    • Fish: Swap yellowtail for sushi-grade tuna, salmon, scallops, striped bass, fluke, or similar.
    • Citrus: Use yuzu or ponzu instead of lime.
    • Herbs: Shiso leaves in place of cilantro.
    • Heat: Thinly sliced Thai bird’s eye chile for extra spice.

Nutrition

Calories: 157kcal | Carbohydrates: 2g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 42mg | Sodium: 362mg | Potassium: 519mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 128IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 0.3mg
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