Hamachi Crudo (Yellowtail Carpaccio)

Dish info





Step 1

Make yuzu ponzu mixture or use store-bought version.

Step 2

 Combine yuzu ponzu, soy sauce, and garlic in a small bowl.

Step 3

Slice hamachi at 45° angle then top with sliced jalapeno.

Step 4

Drizzle yuzu ponzu mixture over hamachi.

Step 5

Garnish with Ikura and lemon slices, and serve with wasabi.

About the Authors

We're Alec & Kat, the authors behind The Heirloom Pantry.  We teach approachable, elevated recipes for the home cook, greatly inspired by our Japanese and Italian heritage and Californian and Italian roots.