Hamachi Crudo Tuna Crudo Recipe

What is Crudo?

The word crudo is Italian for raw, and refers to any uncooked meat. Unlike French tartare, which is made with ground or finely minced raw meat, or a Spanish ceviche made with chopped fish, a crudo most often is made with delicate thin slices of raw seafood. The pieces of fish are plated before drizzling with a vibrant lemon, soy, and chili garlic sauce. It’s the acid in the lemon and soy that lightly marinates the raw Hamachi. While this does not technically cook the meat, it does tenderize and give the thin slices a lovely texture and taste. Then add on your favorite spicy and sweet fresh toppings! No cooking, quick to prepare, and super customizable… We love making this simple and elegant raw seafood crudo at home!

What is Hamachi?

This fabulous fish we showcase here in Hamachi Crudo is made with Japanese amberjack, also called yellowtail, a type of light-flesh firm fish, similar to white tuna. (But no, it isn’t actually related to tuna fish at all!) It has a wonderful firm texture, and does not really flake. The meat is buttery and rich, but with a milder flavor that is lightly sweet. Hamachi does not have a strong “fishy” smell or taste. However, this recipe can be made with any sort of raw sushi-grade seafood, including salmon, scallops, shrimp, and of course ahi tuna.

Ingredients You Need

Sushi-grade Hamachi – also known as amberjack or yellowtail (or other sashimi-grade fish) Lemon – zested and juiced Soy sauce – dark, for the most robust flavor Chili garlic sauce – a combination of spicy, savory, and delightfully tangy tastes Honey – pourable Olive oil – choose a high-quality EVOO as you’ll be able to taste the flavor in this raw dish

If hamachi is not available – or you simply want to try something different – try any of these other fantastic seafood crudo options!

Scallop Crudo

Rinse scallops thoroughly and gently pat dry. Use a sharp knife to remove the foot, and slice each scallop into super thin slices.

Tuna Crudo

There are a few types of tuna that are great for making a crudo. Sushi-grade ahi tuna , also known as yellowfin, is a top choice. This fish has nice firm, deep pink meat that practically cuts like steak.

Salmon Crudo

Again, be sure you are purchasing quality sushi-grade fish. Remove the skin and pin-bones before thinly slicing the salmon.

Optional Fresh Toppings

Customize Crudo toppings to fit your tastes and complement the flavors found in the rest of your evening meal. Here are some of our favorites that we use in this yellowtail crudo recipe:

Serrano pepper – similar to jalapeños in heat but slightly sweeter, sliced Cucumbers – baby cucumbers are not too big and have lots of crunch, sliced Radishes – super crunchy with a great punch of pungent spice, sliced Basil leaves – baby leaves, or thinly sliced large basil leaves Sesame seeds – the finishing touch for a nice texture and slightly nutty taste to balance the spice

You can also include other tasty toppings like sliced fresh jalapeno peppers, red onion, watermelon radish, cilantro, flaky sea salt, or green onion.

How to Make Seafood Crudo

Place the fillet of fresh Hamachi in the freezer for 15 to 20 minutes to firm it up for slicing. Meanwhile, slice and prep all the fresh toppings for the crudo. Set out a small mixing bowl. Combine the citrus zest and juice, dark soy sauce, chili garlic sauce, and honey. Whisk well to combine. Once the Hamachi fillet is slightly firm, take it out of the freezer. If there is skin along the bottom side, carefully shave it off and discard it. Then slice the raw yellowtail fish into thin slivers, against the grain. Shave them as thin as you can, no more than 1/8 inch thick, but thinner is better. Arrange the Hamachi Crudo on one large serving platter, or several appetizer plates. Spoon the Crudo sauce over the top of the Hamachi. Then drizzle a little bit of olive oil (or sesame oil) over the top. If using fresh toppings, sprinkle or arrange them over the top of each plate. Sprinkle with sesame seeds to garnish and serve immediately.