This Easy Hamachi Crudo is fresh, flavorful, and packed with protein - the perfect healthy dinner or appetizer. And whilst it looks super impressive it couldn't be easier to make! Silky slices of hamachi fish melt in your mouth, balanced with lime, soy, and a hint of red chili heat. It’s a real show-stopper that wows every time.
You might think Hamachi Crudo is a chef's 'restarurant dish' - but it's actually so easy to make at home - and feels like a real treat.
Crudo is an Italian word that simply means 'raw'. Hamachi, also known as yellowtail, is a delicate fish with a buttery texture. It's a great option for crudo dishes as it pairs really well with the lime, chili and soy.
Preparing raw fish at home might seem scary at first - but just make sure you buy sashimi-grade fish of the highest quality and you will get a great result.
This is restaurant quality food in minutes - perfect for a special occasion! It's also very easy to prepare so a great option for a party alongside other tasty dishes.
Jump to:
- Why You'll Love This Hamachi Crudo
- Hamachi Crudo Ingredients
- How to Make Hamachi Crudo - Step-By-Step
- Frequently Asked Questions
- Variations & Substitutions
- Tips & Tricks
- How To Serve
- Pin This Easy Homemade Hamachi (Yellowtail) Crudo Recipe For Later
- What Do You Think?!
- More Easy Appetizer Recipe Ideas
- Printable Recipe
- Easy Homemade Hamachi (Yellowtail) Crudo Recipe
- Reader Comments & Ratings
Why You'll Love This Hamachi Crudo
- Once the fish has been chilled, this dish takes just 5 minutes to prepare and serve.
- Despite being one of the easiest recipes on The Family Food Kitchen website, this dish is seriously impressive!
- In a restaurant this dish costs a fortune. Making it at home is so much more economical.
- This easy fish recipe is packed with flavor but super healthy, only 126 kcal per portion.
- Serve as a light appetizer for four at your next dinner party, or as part of a buffet style party appetizer.
- Explore some of my favorite appetizer recipes:
Hamachi Crudo Ingredients
Find the full list of ingredients and quantities in the recipe below.
Hamachi - Don't be nervous about serving raw fish - just make sure it is sashimi-grade hamachi (yellowtail). The best idea is to speak to the fish market and explain what you are making so you get their best choice. In the fishing industry, "sashimi-grade" usually means the fish underwent Parasite Destruction. This requires freezing the fish at ultra-low temperatures (typically -35°C or below) for a specific amount of time so you can be completely sure it's safe to eat without cooking.
Oil - I use extra-virgin olive oil in this recipe, but you could also use yuzu oil which adds great citrus flavor.
Chilli - I use red chili in this recipe, but you can use jalapeno slices instead of a red chili pepper.
Garnish - I like to garnish the fish with some microgreens or herbs. Try fresh mint, cilantro, shiso or chives.
How to Make Hamachi Crudo - Step-By-Step
Find the full printable recipe card below.
Place the raw hamachi in the freezer for 10–15 minutes. This makes it easier to slice thin.
Meanwhile, whisk together olive oil, soy sauce, and lime juice until well incorporated and emulsified.
Using the sharpest knife, carefully cut the fish into thin sashimi-style slices. Arrange on a chilled plate in a single layer.
Top with the slices of red chili.
Sprinkle over a scattering of microgreens and/or fresh herbs then spoon the dressing lightly over the fish slices.
Finish with a sprinkle of sea salt flakes then serve immediately.
Frequently Asked Questions
What is Hamachi Crudo?
"Hamachi" is yellowtail fish and "Crudo" mean raw in Italian, so it is essentially a raw fish dish. It is a dish that is popular in Italian restaurants but definitely has its roots in Japanese cuisine, and bears resemblance to a delicate Japanese appetizer.
Is Raw Fish Safe To Eat?
Yes, it is safe to eat raw fish, provided you buy the fish from a trusted source. When buying the fish I recommend asking specifically for sushi-grade yellowtail. While high heat kills the natural parasites in yellowtail during cooking, deep-freezing to very low temperature kills them for raw consumption. When you buy "sashimi-grade" from a reputable monger, you’re buying fish that has been scientifically treated to be safe to eat raw.
What is Sushi Grade Fish?
This is not a regulated term, but it basically means fish that is of a really high quality and fresh enough and safe enough for raw consumption. The process usually involves freezing the fish to kill any potential parasites within the fish. The trick is to find a local fish market or grocery store that you trust.
Variations & Substitutions
- Swap hamachi yellowtail for other sushi-grade raw fish with a similar fat content. Try fatty fish like yellowfin tuna, ahi tuna, scallops, albacore or Japanese amberjack.
- Add in some other vegetables, try red onion or serrano peppers.
- When it comes to the citrus juice, you can swap lime juice for lemon juice, yuzu juice, or try orange juice for a sweeter finish.
- To really amp up the citrus you can add some fresh lime zest or swap for lemon zest.
- If you can get them locally, adding some finger lime to the dish adds great flavor.
- If you like more heat, add a sprinkle of red pepper flakes, a tiny drizzle of chili oil or hot sauce.
- Add a little smoky flavor with a drizzle of sesame oil and some toasted sesame seeds.
Tips & Tricks
The sauce can be made ahead and stored in an airtight container in the refrigerator until you are ready to cut the fish and serve.
When asking for the yellowtail ask for a center cut piece of fish rather than a tail piece. This is easier to cut evenly.
If using fresh yellowtail you can place it in the freezer for 10-15 minutes to firm up a little as again this will make it easier to cut.
When cutting the fish, use a very sharp knife to cut into thin slices and always cut across the grain. This stops it falling apart.
Keep the knife cool - and run it under a cold tap every couple of slices to avoid too much 'friction' when slicing the fish.
I always use a chilled serving plate as this helps to keep the fish fresh.
The best salt to use here is Maldon for crunch and texture - in fact it's kind of an industry standard! If you're really being 'chef' like - salt the plate before you add the fish so the underside is also seasoned!
This is a dish that cannot be stored, it needs to be prepared and eaten immediately.
How To Serve
I like to serve this dish as soon as it's made, to preserve the fresh flavors. I top the fish with some microgreens and/or fresh herbs, and finish with a sprinkle of sea salt flakes.
This appetizer makes a great addition to any table, served alongside a variety of other starters. If you like fish appetizers have you tried this recipe for Shrimp with Easy Dipping Sauces? These Roasted Shishito Peppers would also go perfectly.
Pin This Easy Homemade Hamachi (Yellowtail) Crudo Recipe For Later
What Do You Think?!
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More Easy Appetizer Recipe Ideas
Printable Recipe
Easy Homemade Hamachi (Yellowtail) Crudo Recipe
Ingredients
- 8 oz Hamachi (Yellowtail) - sushi grade
- 2 tbsp Extra Virgin Olive Oil - or yuzu oil if you have it
- 1 tbsp Soy Sauce - use Tamari for gluten free
- 1 tsp Lime Juice - freshly squeezed
- 1 small Red Chili - very thinly sliced
- Sea Salt - flakes
- Microgreens - or herbs - cilantro, shiso, or chives
Instructions
- Place the hamachi in the freezer for 10–15 minutes. This makes it easier to slice very thin.
- Meanwhile, whisk together olive oil, soy sauce, and lime juice until well incorporated and emulsified.
- With a very sharp knife, carefully cut the fish into thin sashimi-style slices. Arrange on a chilled plate in a single layer.
- Top with the slices of red chili and and a scattering of microgreens and/or fresh herbs.
- Spoon the dressing lightly over the fish slices, finish with a sprinkle of sea salt flakes then serve immediately.
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