Easy Hamachi Crudo (Yellowtail Sashimi)

This Hamachi Crudo recipe is the perfect impressive appetizer, and it's SO easy to put together. Buttery raw yellowtail fish is topped with peppers and dressed in a tangy soy sauce mix!

One thing about me is that I LOVE raw fish – in any and all forms. This hamachi crudo looks so freaking impressive but it is shockingly easy.

The raw hamachi paired with the salty and tangy citrus soy dressing makes for an addictive bit with just a little bit of heat from the peppers. Trust me, you won't stop coming back for more.

Table of Contents:

• 📖 Recipe Origins
• 🎥 Watch the video of this recipe
• 🐟 How to Buy Raw Yellowtail
• 🍣 Why you'll love this Hamachi Crudo
• 🥘 What you need for this recipe
• 📋 How to make Hamachi Crudo
• 💭 Expert Tips & Tricks
• Recipe FAQs
• Related Recipes
• 📖 Recipe

📖 Recipe Origins

So, what is the difference between a crudo and sashimi, carpaccio, ceviche, aguachile, or tartare? Well, first of all, crudo is the Italian and Spanish term for "raw." A crudo is a dish that originated in Italy and Spain, and it uses raw fish along with olive oil and, usually, citrus.

Unlike ceviche, crudo is not "cooked" by marinating in the citrus juices, though it will begin to if it sits for too long.

Crudo doesn't have a specific shape, flavor, or style, so it really is a loose term to cover anything that is raw and dressed.

🎥 Watch the video of this recipe

🐟 How to Buy Raw Yellowtail

There is a lot of discussion about whether or not the term "sushi-grade" actually means anything or if it is just a marketing ploy. However, we still need to make sure we're taking all the necessary steps to buy high-quality raw salmon that is safe to consume raw.

There is no national or regulated standard for the use of "sushi-grade" or "sashimi-grade," which means there is almost nothing to stop someone from putting that label on sub-par fish.

The best place to start is to find a trusted fish market or fishmonger in your area, that will provide the freshest and highest quality fish. However, a trusted fish counter at a grocery store can still be safe.

For Hamachi or Yellowtail, it can be a bit hard to find. What I used for this recipe was a frozen Dutch Yellowtail Loin, which I found in the frozen seafood section at Whole Foods. Otherwise, I would try looking at an Asian or Japanese market, calling your local fishmonger to see if they have suggestions, or even ordering from a trusted online source.

🍣 Why you'll love this Hamachi Crudo

• Restaurant-quality at home! Hamachi crudo is something I feel like you only see at restaurants, so whoever you make this for will be suuuuuper impressed (don't tell them how easy it is!).
• It's delicious and simple. Despite using very simple ingredients and cooking methods, this hamachi crudo is perfectly balanced and full of flavor.
• This recipe uses common ingredients! Aside from the actual fish, just about everything else is so common that you may already have it in your pantry!

🥘 What you need for this recipe

Ingredients and Substitutions:

• Hamachi or Yellowtail - This can potentially be hard to find. Look for anything labeled hamachi or yellowtail in both the fresh and frozen sections. I ended up using a "Dutch Yellowtail Loin" that was frozen. If you can't find anything, try substituting with amberjack or even swordfish.
• Yuzu Juice - Lemon juice works as well.
• Soy Sauce - If gluten-free, use tamari or coconut aminos.
• Jalapeño Pepper - Serrano pepper or thai red chiles work here as well. Feel free to omit if sensitive to heat.
• Olive Oil - Use a good quality olive oil intended for drizzling.
• Flaky Sea Salt - Maldon sea salt is my recommendation!

Tools and Equipment:

• Sharp Knife
• Cutting Board
• Whisk

📋 How to make Hamachi Crudo

Step 1: Prepare the Ingredients

If necessary, thaw the frozen fish in the refrigerator overnight. If using fresh, skip this step.

Place the thawed or fresh fish in the freezer for about 10-15 minutes while preparing ingredients. This helps make the fish easier to slice.

Juice the lemons or yuzu (skip if using bottled yuzu juice). Thinly slice the peppers and set aside.

Step 2: Make the Sauce & Assemble

In a small bowl, add the soy sauce, lemon/yuzu juice, and olive oil. Whisk until olive oil is emulsified into the sauce.

Take the fish out of the freezer. Using your sharpest knife, carefully slice the filet against the grain into 1-2 inch long pieces.

Once sliced, arrange the hamachi in a plate or bowl however you like. I recommend a circular arrangement.

Re-whisk the dressing to ensure it is emulsified, then slowly pour into the center of the circle, so that the dressing surrounds the fish and doesn't go on top of any slices.

Step 3: Garnishes

Gently place the jalapeño slices on all of the slices, or you can choose to place it on every other slice.

Sprinkle aleppo pepper (or red pepper flakes, or omit) over the top along with flaky sea salt and fresh cilantro leaves.

Serve chilled and enjoy!

💭 Expert Tips & Tricks

• Hamachi can potentially be hard to find. Look for anything labeled hamachi or yellowtail in both the fresh and frozen sections. I ended up using a "Dutch Yellowtail Loin" that was frozen. If you can't find anything, try substituting with amberjack or even swordfish.
• Serrano pepper or thai red chiles work well in place of the jalapeño. Feel free to omit entirely if sensitive to heat.
• Placing fresh or thawed fish in the freezer for about 10 minutes will help it remain firm and it will be easier to make thin slices!

Recipe FAQs

Related Recipes

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📖 Recipe