Dessert

Hamachi Crudo with Yuzu, Orange, and Spicy Chili Crisp Recipe

ByElena Hart August 27, 2026August 27, 2026

Introduction

Hamachi Crudo is a fresh, vibrant dish that showcases delicate slices of sushi-grade yellowtail with a zesty citrus soy dressing. It’s an elegant, yet simple appetizer perfect for impressing guests or treating yourself to something light and flavorful.

The dish shows five thin white fish slices arranged in a circle on a shallow white bowl. Each fish slice is topped with a bright green jalapeño slice, showing seeds and texture, floating partially in a glossy reddish-brown sauce that fills the bowl. At the center of the fish circle is a small nest of golden-brown crispy fried thin strands, adding height and texture contrast. The bowl sits on a white marbled surface, with a blurred white plate of thin crispy items in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 oz sushi-grade hamachi
1 leek (white part only)

Olive oil for frying
3 tbsp soy sauce

1 fresh yuzu (squeezed) or 1 tbsp yuzu juice
1 tbsp fresh orange juice

1 tbsp mirin
2½ tsp rice vinegar
½ tbsp truffled chili crisp

¼ tsp agave syrup
1 serrano pepper (sliced, one slice per fish piece)

Instructions

Step 1: Place the sushi-grade hamachi in the freezer for 15-20 minutes to make slicing easier.

Step 2: Thinly slice the leek into matchsticks. Add them to a saucepan and cover with olive oil. Heat over medium-high for 1 minute, then reduce to medium-low and fry until the leeks are lightly golden. Watch carefully to prevent burning.
Step 3: In a bowl, combine soy sauce, yuzu juice, fresh orange juice, mirin, rice vinegar, truffled chili crisp, and agave syrup. Stir well and let the sauce rest for a few minutes.
Step 4: Remove the hamachi from the freezer and slice it to your preferred thickness.

Step 5: Strain the prepared sauce into a shallow bowl or plate.
Step 6: Arrange the hamachi slices on top of the sauce evenly.
Step 7: Top each slice of fish with a serrano slice and a small heap of fried leeks. Serve immediately.

Tips & Variations

Adjust the amount of truffled chili crisp to control the spice level according to your preference.
If yuzu is unavailable, substitute with a mix of lemon and lime juice for a similar citrus effect.
Use a very sharp knife to slice the fish thinly for a cleaner presentation and better texture.

Storage

Hamachi Crudo is best enjoyed fresh the same day it’s prepared. If needed, store leftovers covered in the refrigerator for up to 24 hours. Refrain from reheating; serve cold to maintain the delicate texture and flavor.

How to Serve

A white bowl holds six thin slices of pale, glossy raw fish arranged like flower petals in a circle. Each fish slice is topped with a single bright green slice of jalapeño pepper. In the center of the bowl is a small nest of golden, crispy fried strands. The fish and jalapeños rest in a pool of rich, reddish-orange sauce that fills the bowl partly. The bowl is set on a white marbled surface with a slightly blurred background showing parts of other white dishes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this recipe?

Yes, other sushi-grade fish like salmon or tuna can be used as substitutes. Make sure the fish is fresh and suitable for raw consumption.

How spicy is the truffled chili crisp?

Truffled chili crisp adds a moderate heat with a rich, umami flavor. You can adjust the amount used to make the dish milder or spicier based on your taste.