Thinly sliced raw yellowtail with jalapeño, coriander and a citrusy ponzu dressing. A fresh, no-cook starter.
About this Japanese recipe
Pairing raw fish with chilli and citrus reflects the meeting of Japanese and Peruvian flavours. Use only sashimi-grade fish from a trusted fishmonger.
Ingredients you will need
The main ingredients are sashimi-grade yellowtail (hamachi), jalapeño, ponzu, yuzu or lime juice, small handful coriander leaves, flaky sea salt. Exact quantities are in the recipe card below.
How long it takes
Allow 15 min in total: 15 min of preparation. The recipe serves 4.
Inspired by Nobu Matsuhisa
Nobu Matsuhisa is known for combining sashimi with jalapeño and citrus, a style shaped by his years in Peru. This is our own version. Read our profile of Nobu Matsuhisa.
This is our own home-kitchen version of a classic dish. It is not Nobu Matsuhisa’s recipe and is not endorsed by them. For the chef’s own recipes, see their official books and restaurants.
Yellowtail Crudo with Jalapeño and Ponzu
Ingredients
Method
- Chill a serving plate.
- Slice the fish against the grain into 5 mm slices and arrange on the plate.
- Place a jalapeño slice on each piece of fish.
- Mix the ponzu and yuzu juice and spoon over.
- Scatter with coriander and a little flaky salt. Serve immediately.