Yellowtail Carpaccio Tiradito

Get ready to elevate your appetizer game with my Yellowtail Carpaccio Tiradito! This restaurant-quality dish seamlessly blends Japanese and Peruvian cooking styles, marrying delicate yellowtail sashimi with the vibrant flavors of Peru. It’s a unique and refreshing take on sashimi, made with simple, fresh ingredients that are easy to find. So get ready to impress your guests and leave them wanting more!

Peruvian style Yellowtail Sashimi Carpaccio Tiradito served on a white plate.

Why I Love This Recipe

If you’re like me, always on the lookout for fresh and exciting appetizers, then you’ll love my Yellowtail Carpaccio Tiradito! Inspired by the vibrant flavors of Peru just like my Peruvian Chicken Soup, this dish takes delicate yellowtail sashimi to new heights with its zesty olive oil lime sauce. It’s my unique twist on a Peruvian classic, combining the simplicity of carpaccio with the boldness of Peruvian cuisine. We’ve harnessed my proven carpaccio preparation method found in my Yellowtail Carpaccio Sashimi and Salmon Carpaccio and infused it with the zesty flavors of Peru to create a simple yet delightful take on yellowtail sashimi.

While Tiradito is traditionally spicy, typically made with aji amarillo peppers, I’ve selectively omitted the heat to better complement the delicate flavors of the yellowtail. Perfect for seafood lovers seeking a refreshing and easy-to-make dish that bursts with savory zestiness. Dive into this delight and experience the flavors of Peru in every bite!



  • Japanese Yellowtail Sashimi Grade Yellowtail. Available in most Japanese or Asian supermarkets in the fresh seafood section.
  • Olive Oil – use olive oil or extra virgin olive oil. Avocado oil also works.
  • Lime Juice fresh squeezed lime juice.
  • Yuzu – concentrated juices from Yuzu fruit in a bottle found at Asian grocery stores. Can substitute with fresh lemon juice.
  • Coarse Sea Salt – only use Coarse Sea Salt, do not use regular table salt otherwise it will be too salty.
  • Green Onion – slice to match the size of the sashimi pieces. Thin and diagonally for presentation.

🍣 Yellowtail Note

When it comes to hamachi, it’s essential to note that it is Japanese Yellowtail is Not the Same as California/Baja Yellowtail or Kingfish. While they may appear similar, the texture and tenderness of hamachi are unique and not interchangeable with the others.

Block of Japanese yellowtail hamachi fish.


Step 1 Mix together olive oil, lime juice, and yuzu in a small bowl for the sauce.

Tiradito sauce for hamachi.

Step 2 Pat dry the yellowtail with a paper towel, slice into thin bite size pieces slicing against the grain, and set it on a serving plate.

Sliced yellowtail.

🔪 Slicing Pro Tip

For even thinner slices, Partially Freeze the yellowtail for about 20-30 Minutes before slicing. This will help you achieve paper-thin cuts with ease.

Step 3 Place thinly sliced green onion and a pinch of coarse sea salt on each sashimi yellowtail.

Sliced yellowtail topped with green onions.

Step 4 Pour the sauce only before serving to prevent the citrus from “acid cooking” the raw fish.

Yellowtail tiradito served on plate.

🍽️ Serving Pro Tip

Keep all ingredients, especially the yellowtail, Cold Until Ready to Serve to maintain freshness.

🌿 Garnishing Pro Tip

Garnish the carpaccio with fresh herbs like Cilantro or Microgreens for a pop of color and added freshness.

Pairing Recommendations

This yellowtail carpaccio pairs perfectly with dishes like Japanese Steamed Clams, White Wine Steamed Manila Clams, or Shrimp Ceviche with lime. You can also serve it alongside Lime Chicken Fried Rice for a satisfying meal combination.

Peruvian style Yellowtail Sashimi Carpaccio Tiradito served on a white plate.

Frequently Asked Questions

What is the difference between carpaccio vs sashimi?

Carpaccio and sashimi are both popular dishes showcasing thinly sliced raw meat or fish, commonly served as appetizers. However, they have distinct characteristics. Carpaccio usually consists of thinly sliced raw meat or fish, typically served as an appetizer. On the other hand, sashimi encompasses various types of raw meat, sliced slightly thicker, and can be served as either an appetizer or a main dish. While both dishes feature raw slices, the thickness of sashimi can vary based on the type of meat used.

Can I make the lime and olive oil sauce ahead of time?

Absolutely! You can prepare the lime and olive oil sauce ahead of time and store it in the fridge. It will hold well until you're ready to use it. This make-ahead option allows for added convenience and flexibility in meal preparation.

Can I use other types of fish besides yellowtail for the tiradito?

While the recipe is specifically crafted for yellowtail, you can certainly experiment with other types of fish to create your own unique twist on the dish. Squid, tai, or halibut are viable alternatives that can be used to prepare with this tiradito recipe.

Storage Tips

If the hamachi is already drizzled in the citrus lime juice sauce, consume it promptly after serving to prevent the acidity from cooking the delicate fish. However, if there are any pieces of yellowtail sashimi untouched by the sauce, you can safely store them in an airtight container in the refrigerator for 3-5 days.

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Watch How To Make It

Peruvian style Yellowtail Sashimi Carpaccio Tiradito served on a white plate.

Yellowtail Carpaccio Tiradito

Elevate your seafood experience with my Hamachi Tiradito recipe. Delight in the exquisite flavors of thinly sliced hamachi sashimi, complemented by a zesty lime and olive oil sauce. This refreshing dish offers a perfect fusion of Japanese and Peruvian cuisines, ideal for seafood enthusiasts seeking a unique and flavorful appetizer. Enjoy the vibrant flavors and freshness in every bite!
5 from 5 votes
Course: Appetizer
Cuisine: Asian Fusion, Peruvian
Keyword: hamachi tiradito
Prep Time: 3 minutes
Total Time: 3 minutes
Servings: 10 Slices
Print Recipe
Calories: 25kcal


  • 1/4 lbs Sashimi Grade Japanese Yellowtail aka hamachi
  • 1 tbsp Olive Oil
  • 1 tbsp Lime Juice
  • 1 tsp Yuzu optional
  • 1/2 tsp Coarse Sea Salt MUST be coarse otherwise will be too salty
  • 1 Stalk Green Onion


  • Gather all the ingredients.
    Ingredients for yellowtail tiradito.
  • In a small mixing bowl, combine olive oil, lime juice, and yuzu. Give a quick mix and then set aside.
    Tiradito sauce for hamachi.
  • Pat dry yellowtail with a paper towel. Cut yellowtail into 1/4 inch thick slices and set onto a serving plate.
    Sliced yellowtail.
  • Place a piece of sliced green onions and pinch of coarse sea salt on each piece of sliced yellowtail. Keep dish refrigerated until ready to serve.
    Sliced yellowtail topped with green onions.
  • When ready to serve, give the olive oil sauce a quick mix and then pour onto the plate without directly pouring onto the yellowtail slices. Enjoy immediately!
    Yellowtail tiradito served on plate.


Calories: 25kcal | Carbohydrates: 1g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 124mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
*Values Based Per Serving
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