Name: Hamachi Crudo with Yuzu Soy Dressing and Pickled Shallots Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 1 shallot (finely sliced); 1/4 cup rice vinegar; 1/2 cup hot water; 3 tablespoons sugar; 1 teaspoon salt; 1/2 lb hamachi yellowtail (sushi grade); 2 tablespoons yuzu juice; 1/2 tablespoon soy sauce; 1 tablespoon ponzu sauce; 2 teaspoons sugar; 1 teaspoon toasted sesame oil; 1 clove garlic (grated); Flakey sea salt, to taste; 1/2 serrano pepper (de-seeded and thinly sliced); Fresh cilantro, for garnish

Jump to Recipe· 3.9 from 23 reviews

If you love fresh and vibrant flavors that awaken your palate, the Hamachi Crudo with Yuzu Soy Dressing and Pickled Shallots Recipe is about to become your new favorite go-to dish. This beautiful plate brings together the delicate, buttery texture of sushi-grade hamachi yellowtail with the bright tang of yuzu, the umami richness of soy and ponzu sauces, and the sharp, sweet punch of quick-pickled shallots. In just 15 minutes, you get a refreshingly light yet deeply satisfying dish that feels effortlessly elegant — perfect for impressing guests or treating yourself to a little luxury at home.

Ingredients You’ll Need

A close-up of two raw fish fillets placed on a light beige cutting board, showing soft pink and white layers with fine textures and slight red streaks near the edges, highlighting the fresh and dense look of the fish flesh, all set against a white marbled surface in the background photo taken with an iphone --ar 4:5 --v 7

Don’t let the simplicity of these ingredients fool you. Each one is carefully chosen to build layers of flavor and contribute to the dish’s stunning balance of tastes and textures, from the crispness of pickled shallots to the silky softness of the hamachi itself.

1 shallot (finely sliced): The star ingredient for quick pickling, adding a sweet and tangy crunch.
1/4 cup rice vinegar: Provides the acidic base essential for pickling and brightening flavors.
1/2 cup water: Helps dilute the pickling liquid to the perfect balance.
3 tablespoons sugar: Adds a touch of sweetness to balance the vinegar’s tartness in the pickling liquid.
1 teaspoon salt: Enhances all the flavors and aids in the pickling process.
1/2 lb hamachi yellowtail (sushi grade): The silky, mild fish that’s the centerpiece of this crudo.
2 tablespoons yuzu juice: Offers a fragrant citrus punch that’s the hallmark of the dressing.
1/2 tablespoon soy sauce: Brings deep umami and saltiness to the dressing.
1 tablespoon ponzu sauce: A citrusy soy-based sauce to lift the dressing’s complexity.
2 teaspoons sugar: Balances the acidity in the dressing with subtle sweetness.
1 teaspoon toasted sesame oil: Adds a gentle nutty aroma and smooth finish.
1 clove garlic (grated): Offers a mild kick and depth to the dressing.
Flakey sea salt: Perfect for finishing, ensuring bursts of seasoning with every bite.
1/2 serrano pepper (de-seeded and thinly sliced): Brings a subtle heat that cuts through the richness.
Cilantro: Adds fresh herbal brightness and vibrant color to the final presentation.

How to Make Hamachi Crudo with Yuzu Soy Dressing and Pickled Shallots Recipe

Step 1: Quick Pickle the Shallots

Start by making a simple pickling liquid: combine rice vinegar, hot water, sugar, and salt in a bowl, stirring until everything dissolves into a perfectly balanced tangy-sweet bath. Place the finely sliced shallots into a jar, press them down to be fully submerged, cover, and chill for at least 30 minutes. This quick pickle softens the shallots while enhancing their brightness and adding texture that will beautifully contrast the tender hamachi.

Step 2: Slice the Hamachi

Using a razor-sharp knife is the secret here: slice the sushi-grade hamachi into delicate 1/4-inch thick pieces. The thinness ensures each bite melts effortlessly on your tongue, letting that fresh ocean flavor shine through. Arrange the slices on a plate in a single layer to create a gorgeous canvas for your dressing and garnishes.

Step 3: Prepare the Yuzu Soy Dressing

In a small bowl, whisk together yuzu juice, soy sauce, ponzu sauce, sugar, toasted sesame oil, and grated garlic until smooth and well combined. This dressing is the magic touch, delivering a perfect harmony of citrusy brightness, savory depth, and slight sweetness that elevates the hamachi to exquisite heights.

Step 4: Assemble and Serve

Drizzle the luscious dressing generously over your arranged hamachi slices. Sprinkle flakey sea salt for bursts of texture and seasoning, then garnish with vibrant serrano pepper slices and fresh cilantro leaves. Serve immediately to fully enjoy the contrast of flavors and textures that make this Hamachi Crudo with Yuzu Soy Dressing and Pickled Shallots Recipe an unforgettable delight.

How to Serve Hamachi Crudo with Yuzu Soy Dressing and Pickled Shallots Recipe

This image shows thin slices of pale pink fish laid flat in a shallow pool of bright orange sauce. Each slice has thin green jalapeño rings and delicate translucent red onion rings on top, with small green cilantro leaves scattered across. Tiny black and white sesame seeds, along with coarse salt flakes, add texture and color contrast across the fish and sauce. The glossy sauce shimmers under light, highlighting the freshness of the raw fish on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes like cilantro and serrano pepper slices not only add pops of color but also offer an herbal lift and subtle heat that accentuate the mild richness of the hamachi. For extra flair, a scattering of toasted sesame seeds or microgreens would create a stunning and tasty finishing touch.

Side Dishes

Pair this dish with light, complementary sides such as a simple cucumber salad, steamed jasmine rice, or even edamame sprinkled lightly with sea salt. These accompaniments provide refreshing palate cleansers that allow the delicate flavors of the Hamachi Crudo with Yuzu Soy Dressing and Pickled Shallots Recipe to remain front and center.

Creative Ways to Present

Try serving the crudo atop thin, crispy wonton chips for crunch or layer slices on chilled small plates to create personalized servings. You can also experiment by placing the hamachi on a bed of daikon radish ribbons or alongside avocado slices for extra creaminess and texture contrast, turning this simple dish into a feast for the eyes and senses.

Make Ahead and Storage

Storing Leftovers

If you have some leftover hamachi crudo, cover it tightly and store in the refrigerator for up to one day. Because this dish is best eaten fresh, it’s important to keep it chilled to maintain the delicate flavors and firm texture of the fish and pickled shallots.

Freezing

It is not recommended to freeze this dish, as the fresh hamachi’s tender texture and the crispness of the pickled shallots will suffer after thawing. The quality and flavor of the Hamachi Crudo with Yuzu Soy Dressing and Pickled Shallots Recipe are truly best enjoyed fresh every time.

Reheating

This crudo is served cold and should never be reheated in order to preserve its fresh, bright profile. If you want to prepare parts of the recipe ahead, focus on quick pickling the shallots or making the dressing in advance, then assemble right before serving for optimal freshness.

FAQs

Can I use a different type of fish for this recipe?

Absolutely! While hamachi yellowtail is traditional and ideal for its buttery texture and delicate flavor, you can substitute with other sushi-grade fish like escolar or even fresh tuna. Just make sure whatever you use is high quality and suitable for raw consumption.

How long can I keep the pickled shallots?

The quick pickled shallots can be stored in the refrigerator for up to three weeks thanks to the vinegar and sugar brine. They remain crisp and flavorful, making them a great staple to have on hand for multiple dishes.

Is yuzu juice easy to find?

Yuzu juice has become more available in specialty grocery stores and Asian markets, often found bottled or concentrated. If you can’t find it, a mix of lemon and lime juice can work as a substitute, but you’ll miss out on yuzu’s unique floral and tart notes.

Can I make this recipe vegan or vegetarian?

This particular recipe centers on fresh raw fish, so it isn’t easily adaptable for vegan or vegetarian diets. However, you could experiment with thinly sliced king oyster mushrooms or watermelon radish to mimic the texture, combined with the yuzu soy dressing and pickled shallots for a vibrant plant-based dish.

What’s the difference between ponzu and soy sauce?

Soy sauce is a salty, fermented condiment made from soybeans, while ponzu is a citrus-infused soy sauce that adds brightness and tang. Ponzu perfectly complements seafood dishes, creating a more complex dressing when blended with straight soy sauce, as in this recipe.

Final Thoughts

This Hamachi Crudo with Yuzu Soy Dressing and Pickled Shallots Recipe is a delightful celebration of fresh flavors and textures, easy enough to whip up on a weeknight yet impressive enough for entertaining. Give it a try and enjoy the refreshing elegance it brings to your table — I promise, once you taste it, you’ll want to make it again and again!

Hamachi Crudo with Yuzu Soy Dressing and Pickled Shallots Recipe

Ingredients You’ll Need