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hamachi crudo served with citrus and microgreens

Hamachi Crudo

Silky slices of sushi grade hamachi dressed with bright citrus, a touch of chili heat, and fresh microgreens for a light, elegant appetizer.

  • Total Time: 10 minutes
  • Yield: 2 servings 1x

Ingredients

Scale
  • 4 oz sushi‑grade hamachi, thinly sliced
  • 1 tbsp yuzu or lime juice
  • 1 tbsp extra virgin olive oil (or sesame oil)
  • Pinch flake sea salt
  • Thinly sliced jalapeño, to taste
  • Small handful microgreens or cilantro
  • Optional: 1 tsp ponzu sauce

Instructions

  1. Chill a ceramic or glass serving plate in the refrigerator for at least 10 minutes.
  2. Using a sharp sashimi knife, slice the hamachi into thin, even pieces (~1/8″ thick).
  3. Arrange the slices flat on the chilled plate, slightly overlapping.
  4. Drizzle yuzu or lime juice evenly over the fish, followed by olive oil or sesame oil.
  5. Top with thin jalapeño slices and scatter microgreens or chopped cilantro.
  6. Sprinkle with flake sea salt, drizzle ponzu if using, and serve immediately while cold.

Notes

For cleaner slices, partially freeze the hamachi for 15–20 minutes before cutting. Try garnishes like radish, avocado slivers, or edible flowers. Pair with chilled sake or a dry white wine such as Sauvignon Blanc.

  • Author: Martha Parker
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer
  • Method: No‑Cook
  • Cuisine: Japanese‑Fusion

Nutrition

  • Serving Size: 4 oz (113 g)
  • Calories: 140
  • Sugar: 0g
  • Sodium: 35mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 0g
  • Fiber: 0g
  • Protein: 22g
  • Cholesterol: 55mg

Keywords: hamachi, crudo, sashimi, raw fish, citrus, appetizer, no cook