Yellowtail* Recipe
Make Yellowtail* Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Yellowtail (Hamachi) Crudo
Method
Yellowtail (Hamachi) Crudo
- 1
Prepare fish
Keep the yellowtail chilled until ready. Using a very sharp knife, trim any remaining dark bits and slice the fillet against the grain into 1/8–1/4-inch (3–6 mm) thin slices. Arrange the slices in a single layer on a chilled platter or individual plates.
- 2
Season slices
Lightly sprinkle the sliced yellowtail with the sea salt and freshly ground black pepper, distributing evenly. Let sit for 1–2 minutes to allow the salt to slightly cure the surface.
- 3
Make dressing
In a small bowl whisk together the extra-virgin olive oil, fresh lemon juice, fresh lime juice, soy sauce, sesame oil, and grated fresh ginger until emulsion forms. Taste and adjust acidity or soy for balance.
- 4
Finish assembly
Spoon the dressing evenly over the seasoned yellowtail slices (about 1 teaspoon per slice). Scatter the thinly sliced jalapeño, scallions, and chopped cilantro over the fish. Sprinkle the toasted sesame seeds on top and add microgreens or fines herbes if using.
- 5
Serve
Serve immediately with crispy wonton chips or thin cucumber rounds. Recommend instructing guests to eat the slices within 10 minutes for best texture and freshness. Leftovers are not recommended, but if needed store tightly covered in refrigerator and consume within 24 hours.