Hamachi carpaccio is a delicate no-cook seafood recipe that's brimming with vibrant savory and spicy flavors, and just the right touch of citrus. It comes together in as little as 10 minutes and is perfect to serve as a refreshing appetizer or light main dish.
Love yellowtail fish? You need to try my hamachi poke recipe. So refreshing and makes an amazing appetizer for a crowd.
Quick and easy, yet impressive and elegant, this raw hamachi carpaccio recipe is one of my favorite summer dinner party appetizers. And guests always agree that it's a winner!
The no-cook recipe features thinly sliced sashimi-style fish dressed with a deliciously bold but simple combination of citrus, olive oil, and soy sauce. Then top each piece with slices of spicy jalapenos and fresh cilantro for an irresistible pop of spicy, herbaceous, and ever-so-slightly sweet flavors.
I love to arrange the carpaccio on chilled plates with a garnish of cilantro or arugula microgreens... Cilantro is great to highlight the Pacific Asian-inspired ingredients. Arugula, on the other hand, adds a nice peppery taste. Either way, the dish will present beautifully!
From start to finish the carpaccio is ready to enjoy in only about 10 minutes. Serve freshly prepared and perfectly cold as a refreshing start to a refined dinner.
Or enjoy as the main feature of a light meal with your favorite seafood-complimenting side dishes! Since carpaccio is an Italian dish, you may want to try this Italian green beans recipe.
What kind of fish is hamachi
Also known as Japanese young yellowtail, hamachi is a species of jack fish most commonly found in the Pacific waters near Japan and Hawaii.
Although sometimes confused with yellowfin tuna, it is actually most similar to amberjack fish. The meat can be anywhere from bright white to light pink, depending on the size and diet. But regardless of the unique color, hamachi is categorized as a white fish. Also try my hamachi kama recipe.
Recipe ingredients
Hamachi. Sashimi-quality fish is a must for carpaccio. Fresh is best, but flash frozen and thawed can also be used.
Lemon and lime juice. The combination of both juices add a delicious punch of citrus to balance the savory and spicy flavors.
Olive oil. Choose a high quality oil as the taste will really come through in this no-cook dish.
Soy sauce. Salty and umami flavors are great to temper the spicy jalapenos.
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Jalapeno. Fresh and sliced thin. Leave the seeds in for the most spiciness, or remove them for a slightly more mild dish.
Cilantro. This freshly chopped herb brightens the fish and the rich combination of oil and soy sauce.
Salt and pepper. Classic spices, added to taste.
Microgreens. An optional garnish for a delicious extra bit of freshness.
How to make hamachi carpaccio
- Start with a sharp knife and a steady hand. Slice the Hamachi as thin as possible, aiming for almost translucent slices. This not only looks impressive but also allows the dressing to mingle well with the fish.
- Before you arrange the Hamachi, make sure your serving plate is nice and cold. This step is crucial because it helps keep the fish fresh and enhances its delicate flavor. Just pop the plate in the fridge for a bit before you're ready to serve.
- In a small bowl, take equal parts lemon juice and lime juice, a dash of olive oil, and a bit of soy sauce. Whisk them together until well combined. The dressing should have a balanced taste of tart, rich, and savory flavors.
- Arrange your Hamachi slices on the chilled plate in a single layer so each piece can soak up the dressing. Then, drizzle the dressing you just whisked up evenly over the slices. The idea is to lightly coat them, not drown them.
- Now, scatter thinly sliced jalapeno and cilantro leaves over the Hamachi. These add a burst of heat, crunch, and freshness that contrasts beautifully with the soft fish.
- Sprinkle a little sea salt and freshly ground black pepper over everything. These should be used sparingly to enhance, not overpower, the natural flavors of the Hamachi and the dressing.
- If you're using microgreens, sprinkle them over the top for an extra touch of elegance and a slight nutty flavor. Now, serve your dish immediately. The Hamachi Carpaccio is best enjoyed when it's fresh and cold, making every bite melt in your mouth with a blend of flavors and textures.
Expert tips
- Get the freshest Hamachi you can find, the kind that's safe to eat raw like sushi. The fresher, the tastier!
- Pop the Hamachi in the freezer for about 20 minutes before you slice it. This makes it a bit firmer, so slicing it thinly is a breeze.
- Make sure your knife is really sharp and try to cut the fish smoothly in one go. A sharp knife helps you avoid tearing the fish.
- Jalapeños give the dish a little heat and a nice crunch. Cut them really thin, and if you don't like it too spicy, take out the seeds. Add just a few slices so it doesn't get too hot.
- Serve your Carpaccio cold to keep it tasty and fresh. You can even chill your plates in the fridge before you put the fish on them.
Frequently asked questions
It certainly is! If a fish can be used to make raw dishes like sushi or carpaccio, it's likely considered highly quality. The meat is high in protein and slightly fatty, but is still rather low in calories and fat.
Sashimi and carpaccio-quality yellowtail must be flown directly from Japan. It undergoes a special super cold flash-freezing process to protect the integrity of the meat, which also contributes to its rather high cost.
The flesh of hamachi is firm, but with a melt-in-your-mouth buttery texture. It tastes lightly sweet and almost sour, and is not considered a very fishy tasting fish. The mild flavor makes it a great option for serving raw with bold seasonings.
Yes, you absolutely can! It is a popular choice for many popular raw dishes like this carpaccio, or crudo, sashimi, sushi, and poke bowls.
When prepared properly with quality ingredients, yes this dish is completely safe to enjoy. Take care to keep the raw fish chilled, and eat within the same day it is prepared.
Crudo refers to a style of no-cook cooking that includes raw fish coated with a dressing or sauce. Carpaccio is a distinct type of crudo that is made with seafood (or other raw ingredients) sliced very thin and evenly.
Leftovers
Storing leftover Hamachi Carpaccio isn't recommended because it's best enjoyed fresh due to the raw fish. However, if you must save it, wrap it tightly and store it in the fridge for no more than 24 hours. Remember, the quality and safety can decrease over time, so it's better to prepare only as much as you can eat.
You my also like
- Air fryer bay scallops, smaller then sea scallops, this bay scallops are delicious
- Hamachi kama is yellowtail collar broiled in the oven till perfection.
- Old bay salmon in air fryer, salmon fillets cooked with old bay seasoning in the air fryer.
Hope you will like this hamachi carpaccio recipe as much as we do. Rate the recipe if you made it and leave a comment below if you have any questions or suggestion.
Recipe
Hamachi Carpaccio
Ingredients
- 8 oz fresh Hamachi Yellowtail
- ½ lemon juiced
- ½ lime juiced
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 jalapeno thinly sliced
- 1 small bunch of cilantro leaves picked
- Sea salt to taste
- Freshly ground black pepper to taste
- Microgreens for garnish optional
Instructions
- Start by slicing the Hamachi as thinly as you can. Arrange the slices on a chilled plate.
- In a small bowl, whisk together the lemon juice, lime juice, olive oil, and soy sauce. This will be your dressing.
- Drizzle the dressing evenly over the Hamachi slices.
- Scatter the thinly sliced jalapeno and cilantro leaves over the top.
- Season with a small amount of sea salt and freshly ground black pepper to taste.
- Garnish with microgreens if desired.
- Serve immediately. It's essential that the Hamachi Carpaccio remains fresh and cold for the best taste and texture.
Notes
-
- Get the freshest Hamachi you can find, the kind that's safe to eat raw like sushi. The fresher, the tastier!
- Pop the Hamachi in the freezer for about 20 minutes before you slice it. This makes it a bit firmer, so slicing it thinly is a breeze.
- Make sure your knife is really sharp and try to cut the fish smoothly in one go. A sharp knife helps you avoid tearing the fish.
- Storing leftover Hamachi Carpaccio isn't recommended because it's best enjoyed fresh due to the raw fish. However, if you must save it, wrap it tightly and store it in the fridge for no more than 24 hours. Remember, the quality and safety can decrease over time, so it's better to prepare only as much as you can eat.
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