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Hamachi Crudo with Yuzu Soy Dressing and Pickled Shallots Recipe

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3.9 from 23 reviews

  • Author: Ezabella
  • Total Time: 15 minutes
  • Yield: 2 servings
  • Diet: Low Fat

Description

Hamachi Crudo is a delicate Japanese-inspired dish featuring thinly sliced sushi-grade yellowtail dressed with a tangy yuzu and ponzu sauce, complemented by quick-pickled shallots and fresh serrano peppers. This no-cook appetizer highlights fresh flavors with a perfect balance of citrus, umami, and subtle heat, ideal for a light, refreshing starter.

Ingredients

Quick Pickled Shallots

  • 1 shallot (finely sliced)
  • 1/4 cup rice vinegar
  • 1/2 cup hot water
  • 3 tablespoons sugar
  • 1 teaspoon salt

Hamachi and Dressing

  • 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

Instructions

  1. Quick Pickle the Shallots: In a mixing bowl, combine the rice vinegar, hot water, sugar, and salt. Stir until the sugar and salt dissolve completely. Transfer this mixture into a jar, add the thinly sliced shallots, pressing them down so they are fully submerged. Cover and refrigerate for at least 30 minutes, though they can be kept up to 3 weeks.
  2. Slice the Hamachi: Using a sharp knife, carefully slice the sushi-grade hamachi into thin 1/4-inch slices. Arrange the slices neatly on a serving plate in a single layer to showcase their freshness.
  3. Prepare the Dressing: In a small bowl, whisk together yuzu juice, soy sauce, ponzu sauce, sugar, toasted sesame oil, and grated garlic until the sugar dissolves and the dressing is well blended.
  4. Assemble and Serve: Drizzle the dressing evenly over the sliced hamachi. Sprinkle with flakey sea salt, then garnish with serrano pepper slices and fresh cilantro. Serve immediately to enjoy the vibrant, fresh flavors at their best.

Notes

  • Ensure the hamachi is sushi-grade to safely enjoy it raw.
  • The quick-pickled shallots can be prepared ahead and stored in the refrigerator for up to 3 weeks.
  • Adjust the serrano pepper amount based on your heat preference.
  • This dish is best served fresh but can be refrigerated for up to 2 hours after assembly.
  • Use a very sharp knife for clean hamachi slices to improve presentation.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Japanese

Find it online: https://kitchenloving.com/hamachi-crudo-with-yuzu-soy-dressing-and-pickled-shallots-recipe/