Hamachi Crudo with Yuzu Ponzu and Jalapeño

Thin slices of buttery Hamachi (Japanese Yellowtail) in abright yuzu ponzu, with a vivid jalapeño-cilantro oil, sliced Fresno chili and microgreens. A no-cook, restaurant-style appetizer inspired by Nobu’s yellowtail jalapeńo, ready in about 30 minutes.

Course Appetizer

Cuisine Italian, Japanese

Keyword Asian-Inspired, crudo recipe, hamachi crudo, hamachi sashimi, Raw Fish, yellowtail crudo

Prep Time 15

Chilling Time 3

Total Time 18

Servings people

Calories 350kcal

Equipment

sharp chef's knife
personal blender
squeeze bottle optional

Ingredients

8 oz Hamachi / Yellowtail see post for substitutes
1/4 cup yuzu juice
4 tsp ponzu
1 lemon wedge
1 fresno chili sliced thin
cilantro leaves for garnishing
micro greens

Jalapeno + Cilantro Puree

1 bunch of cilantro
1 jalapeno pith and seeds removed
1/2 cup neutral oil avocado, canola, or vegetable oil

Instructions

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.

Jalapeno + Cilantro Puree

Bring a small pot of water to a boil. Once boiling, submerge the cleaned cilantro for 10-15 seconds, then remove it and place it in a bowl of ice water. After it has cooled, remove the cilantro from the ice bath and squeeze out all the water using a towel or paper towel.
Prep the jalapeño by removing the stem, pith, and seeds. In a hand held blender, add the cilantro, jalapeño, a pinch of salt, and the oil. Process until smooth; this may take a minute or two.

Hamachi Prep + Plate

Cut the fish in thin slices against the grain.
In a bowl combine the yuzu juice, ponzu, and lemon juice.
Arrange the hamachi slices on a plate and top with sliced chilies. If you have a squeeze bottle, dollop some of the cilantro jalapeño purée on each piece of fish to ensure that each bite has some of the vibrant sauce. Additionally, place some dollops on the plate to mix with the sauce as you pour.
Pour the sauce onto the plate, then top with micro greens and a generous amount of cilantro leaves. Sprinkle yuzu salt or regular salt on each piece of fish. Serve immediately.

Nutrition