Hamachi Crudo with Yuzu Ponzu Sauce
This hamachi crudo was visually stunning, light, and tart! If you're looking to impress a special someone in your life, try this hamachi crudo!
- Prep time
- 30 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 oz Sushi-Grade Yellow Tail Hamachi
- 2 tbsp Yuzu Juice
- 2 tbsp Ponzu Sauce
- 2 tbsp Filtered Water
- 1 tbsp Sugar
- 1/2 tsp Sesame Oil
- 1 Garlic Clove
- Salt
- 1 Small Shallot
- 1/4 cup Rice Vinegar
- 1/2 cup Water
- 2 tbsp Sugar
- Salt and Pepper
- 1/2 bundle Cilantro
- Serrano Pepper
- Lemon Zest
- Flakey Salt
Instructions
- 1
Pickled Herb Salad:
- 2
In a small mixing bowl, add rice vinegar, sugar, filtered water, and a pinch of salt. Stir well until sugar and salt is dissolved. Thinly slice shallots and submerge in pickling liquid for 15 minutes
- 3
Wash cilantro, remove woodsy stems, and roughly chop. Combine cilantro and pickled shallots. Season with salt and pepper, then put aside
- 4
Yuzu Ponzu Sauce:
- 5
In a mixing bowl, combine yuzu juice, ponzu sauce, filtered water, sugar and salt. Smash garlic clove with knife and steep in the sauce
- 6
Assembly:
- 7
Thinly slice hamachi on a bias and arrange on a plate. Spoon over the dressing, and add pickled herb salad to the side. Garnish with thinly sliced Serrano, lemon zest, and flakey salt