Hamachi Crudo Recipe
thinly sliced yellowtail served with citrus soy, seaweed salad and sliced jalapeño
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Ingredients
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Main Ingredients
Citrus Soy Dressing
Method
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
- 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.
