Hamachi Crudo is an easy and impressive appetizer that features buttery yellowtail in a garlic and citrus crudo sauce! It's topped with serrano peppers, sesame seeds, red onions, and capers for a delicious combination of bright and umami flavors. With just three simple steps, you can create this recipe that is sure to be the star of the show. Save this crudo recipe for dinner parties, brunch, or date night!
This hamachi crudo recipe is bursting with flavor! It's a Japanese inspired appetizer, also known as hamachi carpaccio, that is served raw with a wide array of toppings like red onion, peppers, lemons, and a crudo dressing for added flavor.
Hamachi is a sushi-grade yellowtail fish that has a buttery tender texture that melts in your mouth at first bite. I could honestly eat raw hamachi by itself because of its rich flavor, however, the citrus crudo sauce and delectable toppings make this already delicious fish even better.
If you're nervous to try a raw fish dish at home, fret not! I've provided a ton of tips to make this marvelous dish at home, easily, without any fuss.
Hamachi crudo is a Japanese appetizer consisting of raw yellowtail fish. This dish is served thinly sliced with a citrus or soy-based sauce, along with a variety of complementary toppings.
Hamachi, also known as Japanese amberjack or yellowtail fish, is a fish found in the pacific ocean and is a Japanese delicacy. Crudo simply means "raw" and mostly applies to a style of cooking, similar to carpaccio, when preparing seafood or beef.
Fish markets, Asian grocery stores, and online retailers typically sell yellowtail. I didn't have much luck finding quality yellowtail at my local grocer so I purchased the hamachi used in this recipe at Oceanside Seafood.
There are pros and cons to each. Farm raised is most easily to source and is what you'll typically find at sushi restaurants. It tends to be a be a bit higher in fat which gives it a rich texture and buttery flavor. Because of this, farm raised hamachi is great for sashimi and crudo recipes.
Wild caught hamachi tends to be less fatty and has a firmer texture, making it a more lean protein. In flavor, it has a more savory flavor whereas farm raised tends to be on the milder sour side.
See the recipe card for full information on ingredients and quantities.
Hamachi - be sure to find a high quality raw sushi-grade fish. It's important that the hamachi is sushi grade as this means it's meant for raw consumption.
Ponzu Sauce - ponzu is essentially soy sauce and a citrus juice, like yuzu juice or lemon juice. Since I had difficulty finding yuzu, I decided to use ponzu for added citrus flavor.
Soy Sauce - use a high quality soy sauce if you can find it at the grocery store. Yamaroku Soy Sauce is my absolute favorite, but Kikkoman works too!
Lemon Juice - lemon juice pairs exceptionally well with seafood. If you don't have any fresh lemons on hand, you can also use lime juice instead.
Sesame Oil - sesame adds a mild flavor to the crudo sauce that mellows out but also brings everything together. It is also possible to substitute sesame oil for extra virgin olive oil (exact amounts are provided in the recipe card).
Garlic - use one garlic clove diced as finely as possible. This adds a sweet, fragrant flavor to the crudo sauce.
What I love about this dish is that you can easily customize it to your liking! Here's a list of topping you can use:
Pro tip: Top with a little flaky sea salt too for an elegant touch!
Since hamachi is a fatty fish, it pairs exceptionally well with citrus forward white wines like Sauvignon Blanc and White Wine Sangria or an oaky Chardonnay. For fruity cocktails, try these green tea shots or vodka gimlet for a sweet pairing with your hamachi crudo.
If using fresh hamachi, it is important to consume within 24 hours. Hamachi can be frozen for up to 3 months in an airtight container.
As mentioned earlier, it is important to consume hamachi 2 hours from the time it is prepared and is best served fresh. I do not recommend storing leftovers in the refrigerator for any longer than 24 hours so long as it has not been at room temperature any longer than 2 hours.
Sushi grade hamachi is safe to eat raw as it is prepared according to specific guidelines that prevent foodborne illness. Of note, if you have a weakened immune system, you should not consume raw fish.
Japanese sashimi and crudo dishes are quite similar in that they are both thinly sliced raw fish served without rice. However, crudo recipes tend to have more toppings whereas sashimi is simply raw fish served just soy sauce or wasabi.
Hamachi yellowtail has a buttery sweet flavor and a soft melt in your mouth texture.
Hamachi is a sushi grade yellowtail that is a staple in Japanese cuisine.
Want more delicious and beautiful recipes? Subscribe to my newsletter, where you'll hear about new recipes FIRST and get tantalizing and exclusive perks!
Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!
Tag us on the gram @britneybreaksbread to be featured in our stories!