Hamachi Crudo
Yield: 4 servings
This Hamachi Crudo appetizer recipe features thin slices of mild, buttery raw yellowtail layered with sweet mango, and drizzled with a tangy sesame ponzu sauce. Spicy pickled jalapeños make this simple-yet-impressive dish sing with flavor!
Ingredients
Pickled Jalapeño
- ¼ cup unseasoned rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon Morton kosher salt
- 1 large jalapeño, thinly sliced
Dressing
- 2 tablespoons ponzu
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon toasted sesame oil
Hamachi Crudo
- 8 ounces sashimi-grade yellowtail, thinly sliced against the grain
- 1 ripe mango, thinly sliced
- 1 tablespoon thinly sliced green onion
- sesame seeds, for garnish
Instructions
Pickled Jalapeño
- Mix rice vinegar, sugar, and salt in a small bowl. Microwave for 30 seconds, or until the salt and sugar have dissolved. Add jalapeño and set it aside to pickle while you prepare the rest of the ingredients.
Dressing
- In a small bowl, stir together ponzu, lime juice, and sesame oil.
Hamachi Crudo
- Arrange sliced yellowtail and mango on a serving platter.
- Drizzle prepared dressing over the hamachi, then sprinkle green onion and some sesame seeds over the top. Top with slices of pickled jalapeño and enjoy immediately.
Nutrition Information:
Calories: 116kcal Carbohydrates: 12g Protein: 12g Fat: 2g Saturated Fat: 0.4g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Cholesterol: 21mg Sodium: 789mg Potassium: 341mg Fiber: 1g Sugar: 10g Vitamin A: 675IU Vitamin C: 25mg Calcium: 27mg Iron: 0.2mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.