Hamachi Crudo in Chile Yuzu Ginger Sauce Recipe

Savor the exquisite flavors of sushi-grade yellowtail with a zesty yuzu sauce
Hamachi Crudo in Chile Yuzu Ginger Sauce
Hamachi Crudo in Chile Yuzu Ginger Sauce Celery City Creative

Special deliverySign up for the free Marlin email newsletter. Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives.  

Featuring delicate slices of sushi-grade yellowtail topped with toasted sesame seeds, radish spears, and a zesty yuzu sauce infused with tamari, ginger, and serrano pepper. This dish offers a refreshing and elegant seafood experience, and pairs well with a Tito’s Spicy Citrus Martini.

Ingredients | Serves 4-6

  • ½ lb. sushi-grade Crazy Fish yellowtail, skin off
  • Black and white sesame seeds, toasted
  • Radish spears
  • Maldon sea salt

For the yuzu:

  • 2 Tbsp. tamari
  • 1 tsp. yuzu juice
  • ½ tsp. yuzu kosho paste
  • 1 tsp. toasted sesame oil
  • 2 tsp. mirin
  • ½ serrano pepper, thinly sliced
  • ½ tsp. grated ginger
  • Lime zest

Preparation

  1. Mix all yuzu sauce ingredients and reserve.
  2. Carefully slice hamachi into thin slices, against the grain, and arrange on a serving platter.
  3. Sprinkle the plate with sesame seeds, salt and radish.
  4. Serve with sauce.

Sponsored by Tito’s Handmade Vodka and Cheney Brothers Inc.

Free Email Newsletters

Sign up for free Marlin Group emails to receive expert big-game content along with key tournament updates and to get advanced notice of new expeditions as they’re introduced.