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Yellowtail Crudo with Jalapeño and Ponzu

Thinly sliced raw yellowtail with jalapeño, coriander and a citrusy ponzu dressing. A fresh, no-cook starter.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Japanese
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 250 g sashimi-grade yellowtail (hamachi)
  • 1 jalapeño very thinly sliced
  • 4 tbsp ponzu
  • 1 tbsp yuzu or lime juice
  • 1 small handful coriander leaves
  • Flaky sea salt

Method
 

  1. Chill a serving plate.
  2. Slice the fish against the grain into 5 mm slices and arrange on the plate.
  3. Place a jalapeño slice on each piece of fish.
  4. Mix the ponzu and yuzu juice and spoon over.
  5. Scatter with coriander and a little flaky salt. Serve immediately.

Notes

Freeze the fish for 15 minutes before slicing to make neat, thin cuts easier.