Ready in 10 minutes | No cooking required | Serves 2 as an appetizer

If you’re looking for an easy Hamachi crudo recipe that tastes like it came straight from a sushi restaurant, this is it. Made with sushi-grade yellowtail, tangy ponzu sauce, and a kick of chili oil, this yellowtail crudo comes together in minutes with no cooking involved — just careful slicing and a good drizzle. It’s the perfect no-cook appetizer for date night, dinner parties, or anytime you’re craving something fresh, light, and elegant.

What Is Crudo?

Crudo is the Italian word for “raw,” referring to a dish of thinly sliced raw fish dressed simply with citrus, oil, and seasoning. This Japanese-style crudo takes inspiration from sashimi and combines it with bright ponzu and spicy chili oil for a dish that’s equal parts clean and craveable.

Why You’ll Love This Yellowtail Crudo Recipe

Ready in just 10 minutes with zero cooking Uses only 6 simple ingredients Restaurant-quality presentation at home Naturally gluten-free friendly (check your ponzu brand) and low-carb A perfect sushi-grade yellowtail appetizer for entertaining

Ingredients (Serves 2 as an Appetizer)

• 6 oz sushi-grade yellowtail (hamachi),
• Thinly sliced
• 2 tbsp ponzu sauce 1 tsp chili oil (or a pinch of red pepper flakes in olive oil) 1/2 jalapeño,
• Thinly sliced Flaky sea salt Micro cilantro or thinly sliced scallion, for garnish

How to Make Hamachi Crudo

• Arrange the hamachi. Lay the sliced yellowtail on a chilled plate in a single, even layer.
• Add the sauce. Drizzle evenly with ponzu sauce, followed by the chili oil.
• Add heat. Scatter the thinly sliced jalapeño over the top.
• Finish and serve. Add a pinch of flaky sea salt and garnish with micro cilantro or scallion. Serve immediately for the best texture and flavor.

Chef’s Tip for Slicing Yellowtail

Always slice sushi-grade yellowtail against the grain using a very sharp knife in one smooth motion. Sawing back and forth will tear the delicate flesh and ruin the clean presentation that makes crudo so appealing.

Frequently Asked Questions

What is the best fish for crudo? Sushi-grade yellowtail (hamachi) is a classic choice for crudo because of its buttery texture and mild flavor, but other sushi-grade fish like tuna or fluke also work well.

Can I make hamachi crudo ahead of time? Crudo is best sliced and assembled right before serving. The fish is delicate and the dish is meant to be enjoyed fresh, within minutes of preparation.

What can I substitute for chili oil? If you don’t have chili oil on hand, a pinch of red pepper flakes stirred into olive oil makes an easy substitute.

Is this recipe gluten-free? It can be — just check that your ponzu sauce brand is labeled gluten-free, as some contain soy sauce with wheat.