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Fresh Hamachi Crudo: 4 Zesty Secrets to Enjoying It

Hamachi Crudo
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Fresh Hamachi Crudo with Zesty Quick Pickle Perfection

Ingredients

Scale
  • 1 medium Shallot (finely sliced)
  • 1/2 cup Rice vinegar
  • 1/2 cup Water
  • 3 tablespoons Sugar
  • 1 teaspoon Salt
  • 8 ounces Hamachi yellowtail (sushi grade)
  • 3 tablespoons Yuzu juice
  • 2 tablespoons Soy sauce
  • 1 tablespoon Ponzu sauce
  • 2 teaspoons Sugar (for balancing)
  • 2 teaspoons Toasted sesame oil
  • 1 clove Garlic (grated)
  • 1 teaspoon Flakey sea salt
  • 1 medium Serrano pepper (de-seeded and thinly sliced)
  • 1/4 cup Cilantro (fresh and fragrant)

Instructions

  1. Prepare the Pickle: Combine the finely sliced shallot, rice vinegar, water, 3 tablespoons of sugar, and salt in a container. Stir well until the sugar dissolves and set aside to let the flavors blend.
  2. Slice the Hamachi: Gently slice the sushi-grade hamachi into thin, delicate pieces. Arrange the slices artfully on a serving plate, ensuring they overlap slightly for a beautiful presentation.
  3. Drizzle the Flavor: Carefully drizzle yuzu juice, soy sauce, ponzu sauce, toasted sesame oil, and grated garlic over the arranged hamachi. Let it sit for a moment to absorb the wonderful flavors.
  4. Garnish with Style: Sprinkle the hamachi with 2 teaspoons of sugar, flakey sea salt, and garnish with the sliced serrano pepper and fresh cilantro for a pop of color and flavor.

Notes

    Nutrition

    Find it online: https://keepityummy.com/fresh-hamachi-crudo-recipe/

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