Hamachi Crudo Recipe
Recipe information
Make Hamachi Crudo in just 20m. thinly sliced yellowtail served with citrus soy, seaweed salad and sliced jalapeño
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Ingredients
Main Ingredients
Citrus Soy Dressing
Preparation of Hamachi
1. Slice the Hamachi
Using a sharp knife, thinly slice the hamachi into delicate pieces, approximately 1/8 inch thick.
2. Arrange on Plate
Carefully arrange the sliced hamachi on a chilled serving plate in an overlapping pattern.
Citrus Soy Dressing
3. Mix the Dressing
In a small bowl, whisk together the soy sauce, lime juice, orange juice, sesame oil, and honey until well combined.
4. Drizzle over Hamachi
Generously drizzle the citrus soy dressing over the arranged hamachi slices.
Finishing Touches
5. Prepare the Jalapeño
Slice the jalapeño pepper into thin rings, removing seeds if desired for less heat.
6. Add to the Dish
Scatter the jalapeño slices over the hamachi for a touch of heat and garnish with fresh cilantro.
7. Serve with Seaweed Salad
Place a portion of seaweed salad on the side of the plate for a refreshing complement to the hamachi crudo.
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