Buttery Hamachi Crudo with Soy Ginger Marinade

Name: Buttery Hamachi Crudo with Soy Ginger Marinade
Prep time: 10 min
Total time: 10 min
Ingredients: 1 lb sushi-grade yellowtail fillet; ¼ cup fresh lime juice (about 1-2 limes, 1 tsp lime zest reserved); 3 Tbsp rice wine vinegar; 2 Tbsp low-sodium soy sauce; 1 Tbsp sesame oil; 2 tsp ginger paste (or ½-inch piece of fresh ginger, peeled and grated ); Flaky sea salt; Cilantro (for serving); Garnishes: thinly sliced jalapeño or serrano pepper, thinly sliced radish, black or white sesame seeds

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 4

yellowtail crudo yellowtail sashimi

Buttery Hamachi Crudo with Soy Ginger Marinade

Ingredients

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1 lb sushi-grade yellowtail fillet¼ cup fresh lime juice (about 1-2 limes, 1 tsp lime zest reserved)3 Tbsp rice wine vinegar2 Tbsp low-sodium soy sauce1 Tbsp sesame oil2 tsp ginger paste (or ½-inch piece of fresh ginger, peeled and grated)Flaky sea saltCilantro (for serving)Garnishes: thinly sliced jalapeño or serrano pepper, thinly sliced radish, black or white sesame seeds

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Instructions

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Step 1

Slice the hamachi. Using a very sharp knife, slice the yellowtail into strips about ¼” thick. Arrange the slices on a plate however you like, just make sure they’re in a single layer.

Step 2

Make the marinade. Combine ¼ cup lime juice, 3 Tbsp rice wine vinegar, 2 Tbsp soy sauce, 1 Tbsp sesame oil, and 2 tsp ginger paste in a small bowl. Whisk well, then set aside.

Step 3

Finish, then serve. Pour the marinade over the top of the hamachi slices, then season everything with a generous pinch of flaky sea salt. Garnish with thinly sliced radish, jalapeño slices, sesame seeds, and lots of fresh cilantro. Serve immediately!