Hamachi Crudo with Yuzu Ponzu and Jalapeño

Before you turn away, thinking I’m about to sell you on an overly complicated dish, stop. Trust me, this dish could not be easier to make. This bright and vibrant yuzu hamachi crudo is an absolute showstopper, yes, but it is also ridiculously easy to prepare. This buttery and rich fish combines a citrus yuzu dressing with a herbaceous sauce to create a composed dish that you will want to make again and again. If you can turn on your blender and put some fish on a plate, you can make this dish.

What is Hamachi Crudo?

So, what is crudo, anyway? Crudo is an Italian word that means “raw” and refers to a dish made with raw fish or seafood, dressed in a flavorful, citrus-forward vinaigrette or dressing, and garnished with herbs or delicate vegetables for subtle flavor. The dish is designed to showcase fresh flavors while allowing the seafood to shine.

This particular yellowtail crudo recipe combines the classic Italian dish with Japanese-inspired elements. We’re using yellowtail, also known as hamachi or Japanese amberjack, a popular fish in Japanese cuisine commonly found in sushi and sashimi. Hamachi has a firm yet delicate texture with a rich, buttery flavor. Its high fat content and luxurious texture make it perfect for this citrus- and chili-forward crudo. To elevate the dish even further, we’re incorporating Japanese flavors like ponzu and yuzu, which bring a bright, tangy contrast to the richness of the fish.

Just to be clear, though, this is crudo, not sashimi.

Why This Version Works?

This version takes inspiration from Nobu’s Hamachi Crudo, featuring a ponzu sauce, garlic purée, and thinly sliced jalapeños. Thin slices of buttery yellowtail are paired with a citrus-forward yuzu ponzu sauce, followed by a spicy yet herbaceous jalapeño cilantro purée/oil, and finished with zesty microgreens and chilies. There’s a balance of flavors here: the richness of the fish, layers of citrus and acidity to cut through the fat, a touch of heat, and a subtle bitterness to round it all out. While yellowtail is delicious on its own, it benefits from these contrasting flavors, making every bite feel perfectly balanced.

What You’ll Need For Hamachi Crudo

• Yellowtail (aka Hamachi) – You need sushi-grade fish for this recipe. I do provide some substitutions below, but the flavor profile of this dish pairs perfectly with hamachi. A few places to check would be your local fishmonger or, if you have access to a Japanese market, you may be able to find it there, fresh or even frozen. For this shoot, I actually used Dutch Yellowtail, which you can find frozen at Whole Foods.
• Yuzu Juice – This one might be hard to find. The chances of you finding an actual yuzu for fresh juice are slim to none, but you can buy the juice bottled. Finding it may be difficult. Surprisingly, I found mine in a supermarket chain, so it is worth checking. If you can’t find it in-store, you can order it HERE, or another option HERE.
• Ponzu – Don’t know what ponzu is? Think of it as a very bright and citrusy soy sauce. Typically made with soy, citrus juice, mirin, vinegar, sugar, and dashi, it is often served as a dipping sauce but can also be used for dressings, marinades, and a variety of other uses.
  
  For this recipe, you have a few options. Option 1 is using Ponzu Yuzu, which is a ponzu where yuzu juice is the added citrus. Since we are already adding yuzu juice to this sauce, the flavors meld together perfectly. Option 2 is to use traditional ponzu with lime or sudachi, which also works well, providing an additional citrus flavor profile.

INGREDIENTS CONT…

• Jalapeño Pepper
• Cilantro
• Chilies – The jalapeño is for the sauce, but chilies are used to top the fish and the sauce. You have a few options here. I used Fresno chilies, which have a mild to medium heat level and don’t overpower any other flavors. Serranos also work well. If you want to increase the heat, you can use Thai chilies or bird’s eye chilies, but be sure to use these sparingly.
• Lemon Juice – Fresh only!
• Micro Greens – I love microgreens. They not only elevate any dish and add great visual appeal, but they also contribute subtle flavors, which is key for this dish. I chose a “spicy” mix that included mustard greens and arugula, but if you can only find micro arugula, that works well too.
• Oil – This recipe calls for a neutral-flavored oil, such as avocado oil. However, if you have a mild olive oil, that works as well. I would shy away from more robust extra-virgin olive oil to prevent them from overpowering the fresh herbs and chilies.
• Salt

Hamachi Substitutions

I understand that the biggest hurdle for this recipe is finding the right fish. The fish you choose absolutely needs to be of a certain quality to ensure it can be safely eaten raw. You’re looking for what’s often referred to as “sushi-grade,” though this isn’t an official label. Sushi-grade simply indicates high-quality fish that has been handled and treated properly for raw consumption. Factors such as how quickly the fish is processed, gutted, and frozen to kill bacteria and parasites are crucial.

Your fishmonger or a local small seafood counter are your best resources here. Since fish isn’t labeled as sushi-grade, it’s essential to have someone knowledgeable confirm whether the seafood you’ve chosen is safe to eat raw. Yellowtail, also known as hamachi, might be a bit challenging to find, but it’s worth asking or visiting a Japanese market if possible. Additionally, don’t hesitate to consider frozen options. Many frozen options are safe to eat, but always check with the brand you are purchasing.

If you absolutely cannot find yellowtail—fresh or frozen—with the necessary quality assurance, here are a few substitutes that may be easier to locate.

• Ahi Tuna – Sushi-grade ahi tuna steaks will definitely be easier to find. In fact, many mainstream supermarkets I visit often have it in the freezer section.
• Scallops – This flavor combination would pair very nicely with buttery scallops. However, when purchasing, it’s important to ask for “dry” or “day-caught” scallops.
• Yellowfin or Albacore – These are two other fish with a light, buttery flavor that complement the flavors of this crudo recipe well.
• Kanpachi or Hiramasa – Harder to come by but great options.

Tools Needed

• Personal Blender – Sometimes also called a smoothie or bullet blender is needed for the jalapeño cilantro sauce. A traditional blender or even a food processor doesn’t work here.

How To Make Hamachi Crudo

1. Make the Sauce – Bring a small pot of water to a boil. While the water is heating up, thoroughly prep and clean the cilantro, cutting off any roots. Once the water is boiling, submerge the cilantro for 10-15 seconds, then remove it and place it in a bowl of ice water. Blanching the cilantro will soften the stems and leaves while preserving its vibrant color. Once cooled, use a clean towel or paper towel to squeeze out all the water from the cilantro.

Prep the jalapeño by removing the stem, pith, and seeds. In a handheld blender, add the cilantro, jalapeño, a pinch of salt, and the oil. Process until smooth; this may take a minute or two.

2. Prep + Cut the Yellowtail – If your yellowtail is fresh, place it in the freezer for 15-20 minutes to firm up. This will make cutting the fish significantly easier. If starting from frozen, defrost it in the fridge for 30 minutes before cutting.

Using a sharp knife—yes, it must be sharp—cut the fish into thin slices against the grain. Make sure you are cutting against the grain; if you cut with the grain, the fish may fall apart, making it difficult to eat.

What To Serve With Hamachi Crudo

This Hamachi Crudo is intended to be served as an appetizer. If you’re looking to round out the meal, pair it with my Spicy Kani Salad, Tempura Fried Sushi Tacos, Spicy Miso Soup, or Steamed Miso Cod.

If you’re looking for similar light seafood recipes, I recommend my Aguachile, Yellowtail Wonton Nachos, and Insalata di Polpo.

Frequently Asked Questions

Food Safety / Storing

There’s no storing hamachi crudo. For food safety reasons eat it immediately. The sauce component of this recipe can be made in advance and stored in the refrigerator for 1-2 days.

Those who are pregnant, immunocompromised, the youn or elderly should avoid daw fish.