Name: Hamachi Crudo with Yuzu Ponzu Sauce: A Fresh Flavor Adventure Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 8 ounces Sushi-Grade Yellowtail Hamachi; 3 tablespoons Yuzu Juice; 2 tablespoons Ponzu Sauce; 2 tablespoons Filtered Water; 1 teaspoon Sugar; 1 teaspoon Sesame Oil; 1 clove Garlic (smashed); 1 tablespoon Rice Vinegar; 1 Shallot (thinly sliced); 1 medium Serrano Pepper (thinly sliced); 1/4 cup Cilantro (fresh); 1 teaspoon Lemon Zest; 1 pinch Flaky Salt

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Introduction

Hamachi Crudo with Yuzu Ponzu Sauce is a bright and refreshing dish that celebrates the delicate flavors of sushi-grade yellowtail. With a tangy citrus sauce and fresh herbs, it’s perfect for a light appetizer or elegant starter.

A white bowl holds thin, translucent slices of raw fish laid in a slightly overlapping circle around the center. On top in the middle, delicate green herbs and thin pale green onion rings with a curly texture add freshness, accompanied by small clusters of shiny amber-orange fish eggs scattered primarily over the fish's center. The entire dish sits in a shallow pool of light brown sauce that glistens under the light, enhancing the glossy look of the fish. The bowl is placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces Sushi-Grade Yellowtail Hamachi
1 Shallot
1 medium Serrano Pepper
1/4 cup Cilantro
1 teaspoon Lemon Zest
3 tablespoons Yuzu Juice
2 tablespoons Ponzu Sauce
2 tablespoons Filtered Water
1 teaspoon Sugar
1 teaspoon Sesame Oil
1 clove Garlic
1 tablespoon Rice Vinegar
1 pinch Flaky Salt

Instructions

Step 1: In a bowl, combine yuzu juice, ponzu sauce, filtered water, sugar, sesame oil, rice vinegar, and a smashed garlic clove. Stir until the sugar dissolves completely to create a refreshing sauce base.
Step 2: Using a sharp knife, thinly slice the sushi-grade hamachi. Arrange the slices slightly overlapping on a serving plate for an elegant presentation.
Step 3: Drizzle the prepared yuzu ponzu sauce evenly over the hamachi slices, letting the flavors infuse the fish.
Step 4: Garnish with finely sliced shallots, chopped cilantro, thin slices of serrano pepper, lemon zest, and a pinch of flaky salt for added texture and brightness.
Step 5: Serve immediately to enjoy the freshest taste and texture of the crudo.

Tips & Variations

Use lemon juice as a substitute if yuzu juice is unavailable; it will still provide a lovely citrus flavor.
Adjust the amount of serrano pepper according to your desired spice level—remove seeds for less heat.
For a smoother garlic flavor, smash and steep the garlic clove in the sauce overnight before use.
Try adding thin slices of avocado for a creamy contrast to the citrusy fish.

Storage

Hamachi crudo is best enjoyed fresh and should be consumed immediately after preparation for optimal flavor and texture. If you must store it, keep the fish and sauce separate in airtight containers in the refrigerator for up to 24 hours. Avoid mixing until ready to serve to maintain the fresh texture.

How to Serve

The dish is served in a white bowl with a speckled pattern, placed on a white marbled textured surface. The bottom layer consists of thin, translucent white slices of raw fish arranged in a circular, overlapping pattern. On top of the fish, there is a thick layer of small, shiny orange fish roe evenly spread. The topmost layer features fresh bright green herbs and round slices of light green onions, adding a fresh and vibrant contrast to the dish. The bowl contains a light brown broth that surrounds the fish slices, filling the bowl about halfway. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of fish for this crudo?

Yes, other firm, sushi-grade fish like snapper or salmon can be used, but be sure they are fresh and safe for raw consumption.

What is ponzu sauce and where can I find it?

Ponzu sauce is a citrus-based soy sauce commonly used in Japanese cuisine. It is available at most Asian grocery stores or well-stocked supermarkets, and you can also make it at home by combining soy sauce, citrus juice, rice vinegar, and a bit of sugar.