This simple yet elegant Hamachi Crudo with mangos and macadamia nuts will wow your guests, while only taking you a few minutes to prepare.

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What is Hamachi?

Hamachi, also known as yellowtail amberjack, is a type of fish found in the Pacific Ocean. It is characterized by its vibrant yellow coloration and is renowned for its firm texture and rich flavor. It’s my personal favorite fish to eat raw.

The popular ingredient is primarily used in Japanese cuisine, particularly for sushi, sashimi, and crudo dishes. Its distinct taste and versatility make it a sought after choice. Basically, it’s just a really freak’n tasty piece of raw fish.

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What is Crudo?

In short, crudo is Italian for raw. Usually fish or meat and always dressed with some kind of seasoning. In this case a mixture of ginger juice, ponzu sauce, and tamarind concentrate. However, seasonings can vary widely, but normally it’s some sort of vinaigrette, olive oil, and/or citrus juice. 

It’s a pretty ambigeous term besides that, raw and seasoned. Technically you could do a vegetable crudo, but if you value your friendships, don’t. That’s just a salad Susan. 

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Hamachi Crudo Recipe

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Hamachi Crudo Ingredients

Here’s a list of ingredients you’ll need to make this hamachi crudo recipe.

• Hamachi: Sushi grade yellowtail/hamachi

• Ponzu: Ponzu is a citrus soy sauce, we use a yuzu ponzu for this hamachi crudo recipe. Like this one.

• Ginger Juice: Just a bite of fresh ginger juice goes along way.

• Rice Vinegar: For the vinaigrette.

• Tamarind Concentrate: Adds a fun funky punch to the vinaigrette. We use this one.

• Shallot: Minced and mixed into the vinaigrette.

• Chili Fresno: Minced and mixed into the vinaigrette, it adds a welcomed little kick to an otherwise sweet and citrusy dish.

• Mango: Thinly sliced mangos create the bed on which we plate the hamachi crudo.

• Oil: High quality olive oil helps round out the ponzu ginger vinaigrette.

• Macadamia Nuts: We’re big fans of contrasting textures, and between the silky smooth mango slices and the buttery soft hamachi, this dish desperately needs a crunch. Crumbled Macadamia nuts are the perfect answer.

• Mint: We like to garnish this hamachi crudo with some freshly picked mint leaves.

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How to Make Hamachi Crudo

Follow these step by step instructions to make this hamachi crudo recipe.

Step 1: Slice & Dice

Toss your hamachi in the freezer for 10-15 minutes so it can firm up before cutting it.

Use a sharp knife or vegetable peeler to cut paper thin slices of mango. Arrange them onto your serving plate so they almost cover the entire plate. Swap the plate of mango slices out for the hamachi.

Let the mangos firm up will you now carefully slice the hamachi with a super sharp knife. Cut against the grain in one solid motion. Try not to saw the delicate fish.

Once you have your hamachi slices, arrange them decoratively onto the plate of mangos and set aside in the refrigerator.

Step 2: Make the Vinaigrette

In a mixing bowl, whisk together the ponzu, ginger juice, rice vinegar, olive oil, minced pepper & shallot, and tamarind concentrate. Taste and adjust seasoning to your liking.

Step 3: Garnish & Serve

Pull the mango and hamachi plate out of the fridge and drizzle the ponzu vinaigrette over the entire plate. Sprinkle the crushed macadamia nuts and place the mint leaves sporadically around to finish off your hamachi crudo!

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Hamachi Crudo Variations

Hamachi Crudo is a cherished gem in Japanese cuisine that beckons ingenuity with its pristine canvas. The paper thin cuts of yellowtail amberjack invite a playful medley of flavors and textures. Make this recipe to get an idea of the flavors and then play around and make a unique hamachi crudo recipe thats all your own!

Picture the velvety hamachi pirouetting alongside zesty citrus segments, while crisp cucumber slices perform an invigorating duet. Microgreens delicately adorn, a vibrant backdrop to the drama unfolding. A drizzle of citrus kissed soy sauce introduces a tantalizing twist. Whoa, sorry I got carried away there, we really love hamachi crudo.

Have fun with the plating too! Think about a bed of veggies or fruit for the fish to sit on, or next to. Treat the plate like a blank canvas and just have fun. We eat with our eyes first! No pressure though, its gonna taste good regardless.

Flavors That Pair Well With Hamachi:

Here are some fun flavors that pair well with yellowtail amberjack, mix and match to create an entirely original hamachi crudo.

• Citrus: lemon, lime, orange, grapefruit, yuzu.
• Herbs: cilantro, chives, mint, basil, microgreens.
• Veggies: cucumber, avocado, radish, jicama, fennel.
• Sauces: ponzu sauce, soy sauce, citrus-infused soy sauce, wasabi aioli.

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What’s the difference between Hamachi Crudo and sashimi?

Hamachi Crudo is similar to sashimi in that both dishes feature thinly sliced raw fish. However, Hamachi Crudo often incorporates a wider range of ingredients and flavors, including citrus juices and various toppings, giving it a more contemporary and creative presentation compared to traditional sashimi. Sashimi is simply the thinly sliced raw fish, pure hamachi.

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More Crudo Recipes

If you enjoyed this hamachi crudo recipe and want some more kick ass crudo recipes, we got you! Check these out and let us know what you think!

Salmon Crudo Ginger Soy DELIGHT!

Salmon Crudo with Citrus Tomato Vinaigrette

Ahi Tuna Crudo – Spicy Tangerine Recipe

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