Hamachi Crudo with Soy and Citrus
This hamachi crudo recipe is an elegant appetizer perfect for romantic date nights and dinner parties. This delightful crudo recipe combines buttery yellowtail with soy and citrus dressing.
Servings: 2
Calories: 204kcal
Ingredients
- 4 ounces sushi-grade Hamachi yellowtail
- 2 radishes very thinly sliced
- ¼ cup microgreens
- 6-8 cilantro leaves
- 2 tangerines one segmented and one zested and juiced
- 2 Tablespoons tamari gluten free soy sauce or regular soy sauce
- 1 Tablespoon mirin
- 1 Tablespoon extra-virgin olive oil
- 2 teaspoons sesame oil
- 1 Thai chili thinly sliced
Instructions
- Place the fish in the freezer for 5 to 10 minutes to make it easier to slice. Using a sharp knife, slice the Hamachi into thin pieces.
- In a small bowl, combine the tangerine zest, tangerine juice, tamari (or soy sauce), mirin, olive oil, and sesame oil. Mix well.
- Arrange the slices of hamachi, radishes, and orange segments on a plate. Drizzle the crudo sauce on top.
- Scatter the microgreens and cilantro leaves on top. Serve immediately.
Notes
- If you can't find tangerines use fresh mandarin oranges or other smaller orange.
- Alternatively, you can drizzle on half the sauce and serve the remaining on the side for dipping.
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