This simple (but fancy looking) hamachi crudo is easy to make and ready in under 20 minutes. Delicate and buttery soft yellowtail is dressed in a flavourful citrusy soy dressing with yuzu kosho and finished with spicy serrano peppers. Perfect for sharing with friends, guests or simply enjoying at home.

This light and refreshing hamachi crudo is paired with a spicy yuzu kosho and citrus dressing, cooling cucumber and radish. It makes for a show stopping appetizer that is sure to impress. Ever since making crudo and sashimi at home, I've realized how simple they are to do at home. There's no reason to be intimidated to make this at home.

What is Hamachi?

Hamachi is a type of sushi made from yellowtail tuna and known as hamachi in Japanese. As such, it's very popular in Japan and often served raw as I am doing with this hamachi crudo recipe.

Hamachi is an oily and fatty fish. It has a buttery soft, delicate texture to it. It's also quite mild in terms of taste without any fishiness. It tastes very clean and pairs well with citrusy flavours.

Crudo or Sashimi?

Crudo is the most general term, meaning raw in Italian and Spanish. Crudo typically refers to raw stuff (fish, seafood or meat) dressed in something similar to a vinaigrette.

Sashimi is made with carefully sliced raw fish that is rarely marinated, sauced or garnished. It is more about the quality of the fish and the technique of the sushi chef preparing it.

You can read more about these terms and how they differ here.

Ingredients

Here's everything you'll need to make this yellowtail crudo. Please see notes below about yuzu kosho and substitutions at the end of this post if needed.

• sushi grade hamachi (skin removed)
• ponzu
• low sodium tamari
• lime juice (fresh)
• mirin
• yuzu kosho (green)
• toasted sesame oil
• cucumber (Persian)
• watermelon radish
• serrano
• cilantro (optional)
• sesame seeds (for garnish)

What is Yuzu Kosho?

Yuzu kosho is a type of Japanese seasoning made from fresh chili peppers, yuzu peel (a Japanese citrus fruit) and salt which is then fermented.

This Japanese paste has a distinct flavour that will absolutely delight your tastebuds. It's spicy, salty, citrusy and distinctive in terms of taste (thanks to the fermentation). For that reason, you only need a very small amount in recipes, so it should last quite a while in your fridge once opened.

You can use it in a variety of ways, and I'm sure you will if you pick up a bottle of it. It tastes amazing in recipes that have a lot of richness or fat as it helps to cut through it. And it also works in raw fish and seafood dishes, just like this one.

But don't stop there, it's also a great addition to marinades, dressings, dips or in roasted or pan fried vegetable dishes.

I prefer the green yuzu kosho to red. You can find it in Japanese grocery stores or of course, online here.

Look for a brand with minimal ingredients, it should only have chili peppers, yuzu and salt.

How to Prepare Hamachi Crudo

This hamachi crudo couldn't be easier to prepare at home. All you need is a little prep time to slice and chop your ingredients.

Place the hamachi in the freezer for about 10 to 15 minutes. This makes it easier for slicing. Be sure to remove the skin before slicing.

In a small bowl pour in the ponzu, tamari, lime juice, mirin, yuzu kosho and sesame oil and whisk to combine.

Remove the hamachi from the freezer and using a sharp knife, slice the hamachi thinly, season very lightly with kosher salt. Scatter the slices onto a platter, plate or serving dish.

Assemble the cucumber, radish, serrano and cilantro over top of the hamachi.

Drizzle the dressing over top and garnish with sesame seeds. Serve immediately and enjoy!

Tips

• Freeze hamachi for 15 minutes: this makes slicing a lot easier.
• Use a sharp knife: to remove the skin (if it wasn't removed already) and to slice thinly.
• Finely chop and slice: this hamachi crudo is all about presentation. So be sure to spend your time chopping the cucumber into small cubes and use a mandolin to thinly slice the radish and then chop into matchsticks.
• Serve immediately: this dish is best enjoyed right after making it. If you won't be serving it right away, you can place it in the fridge for a short time (under 20 minutes) if needed.

Substitutions

• Ponzu: if you don't have ponzu at home, you can use a splash more tamari and lime juice. If you have other citrus on hand like yuzu juice, or orange juice, add a splash of that as well.
• Mirin: you can omit the mirin if needed. It adds a little sweetness to the dish which balances the salty flavour. Feel free to add a small pinch of sugar and whisk it in or just omit.
• Yuzu kosho: there isn't a substitution for this because the flavour is so distinct. However, if you can't find it, you can omit it. It will be less spicy and salty without it, so taste and adjust the dressing as needed.
• Watermelon radish: use regular radish, or daikon radish instead.
• Serrano pepper: use jalapeño, or omit for less spice.

Ingredients & Products I Recommend:

I share these products to show you what I choose to use in my kitchen as staple ingredients I use daily (or weekly). So if you opened up my fridge (or pantry), here's what you'll find!

Kosher salt:

I exclusively use Diamond Crystal kosher salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.

Low Sodium Tamari:

Tamari is a great option for those needing a gluten-free soy sauce. I'm not gluten-free, but still primarily use this brand. It's not too salty and it tastes great.

More Appetizer Recipes

Looking for more appetizers, check these ones out!

• Air fryer calamari
• Whipped Brie with Strawberries
• Blue Cheese Stuffed Pears
• Baked Feta with Figs & Grapes
• Puff Pastry Tart with Asparagus and Goat Cheese
• Caramelized Onion Tart with Gruyère
• Prosciutto Wrapped Persimmons
• Air Fryer Brie Bites with Fig Jam
• Whipped Feta Dip with Sweet & Spicy Scallions
• Vegan Cashew Queso Dip
• Healthy French Onion Dip
• Bang Bang Shrimp (air fryer)

Ready to make this? Let's get to it!

If you make this hamachi crudo at home please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!

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