Hamachi Crudo
Japanese Inspired Appetizer

Hamachi Crudo

Delicate slices of fresh yellowtail served with bright yuzu, savory ponzu, fresh kumquats, chili, and a vibrant cilantro-jalapeño oil for a refined and refreshing crudo experience.

Prep Time 20 mins
Cook Time 5 mins
Servings 2–4
Difficulty Medium

What You'll Need

2–4 Servings
Yellowtail (Hamachi) 10 oz
Yuzu Juice ¼ Cup
Ponzu 4 Tsp
Kumquats, Thinly Sliced 4
Red Chili, Thinly Sliced 1
Microgreens For Garnish
Fresh Cilantro 1 Bunch
Jalapeño, Seeds Removed 1
Avocado or Seed Oil ½ Cup

Step by Step

01

Blanch the Cilantro

Bring a pot of water to a boil and prepare an ice bath. Blanch the cilantro briefly, then transfer immediately into the ice bath to preserve its vibrant green color.

02

Prepare the Herb Oil

Blend the blanched cilantro, jalapeño, and avocado oil until smooth and vibrant. Strain if desired for a silky finish.

03

Slice the Hamachi

Using a sharp knife, thinly slice the yellowtail and arrange elegantly on a chilled serving plate.

04

Add Citrus & Flavor

Drizzle the hamachi with yuzu juice and ponzu, ensuring each slice is lightly coated with the bright citrus dressing.

05

Finish the Garnish

Top with sliced kumquats, red chili, microgreens, and spoon over the cilantro-jalapeño oil for a fresh and elegant finish.

06

Serve Immediately

Serve chilled immediately while the fish is fresh and the citrus flavors are vibrant and balanced.

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