Easy Hamachi Crudo (Yellowtail Carpaccio)
This hamachi crudo is simple yet delicious with a bright tangy dressing, finished with scallions and flaky sea salt on top. It’s a true crowd pleaser at dinner tables!
Ingredients
- 6 ounces sashimi-grade yellowtail
- 2 tablespoons lemon juice
- 1 tablespoon sesame oil
- 1 tablespoon tamari soy sauce
- ¼ cup thinly sliced scallions
- 2-3 pinches flaky sea salt
- Ground pepper to taste
Instructions
- Thinly slice the yellowtail and arrange on a plate.
- Mix the lemon juice, sesame oil, and tamari in a small cup. Drizzle over the fish.
- Garnish with scallions, flaky sea salt and pepper.
Notes
Try best to drizzle the dressing right before serving. The fish will have a cloudier color once it touches the acid (lemon, in this case). While it does not affect the texture or the taste, I highly recommend waiting until the dish is ready to be served.
Nutrition
Serving: 1Calories: 80kcalCarbohydrates: 1gProtein: 9gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 16mgSodium: 280mgPotassium: 212mgFiber: 0.2gSugar: 0.4gVitamin A: 108IUVitamin C: 5mgCalcium: 19mgIron: 0.3mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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