Fresh yellowtail sashimi dressed with a zesty citrus and olive oil drizzle make this the perfect sashimi appetizer to enjoy!
My husband and I love a good yellowtail sashimi appetizer when we venture out to different restaurants.
One in particular we enjoy is a Peruvian version called ‘tiradtio’, which includes a olive oil and citrus combo.
After replicating this dish in our kitchen, we added our personal touches to this yellowtail sashimi recipe and it came out great!
So here’s the recipe to save you the $18 dollars you would typically spend at a restaurant for this type of dish that you can make right from home!
What is yellowtail tiradito?
Tiradito is a Peruvian dish of raw fish with a citrus type sauce. The dish came from the influence of Japanese immigrants in Peru who adapted this dish to fit their palates.
Today, you can find tiradito in many restaurants across the world.
Why do you pour the olive oil citrus sauce right before serving?
In traditional tiradito fashion, you always pour the sauce right before serving so the citrus in the sauce doesn’t “acidic cook” the raw fish.
What is Japanese yellowtail aka Hamachi?
Japanese yellowtail (hamachi) is also known as the Japanese amberjack. Native to the northwest pacific ocean, it is a delicate and mild tasting fish with a soft texture. It is one of the most popular fishes used in sashimi and sushi. Note that this fish is different from California/Baja yellowtail, yellowtail kingfish, or amberjack even though they all look very identical.
What is sashimi grade yellowtail and where can I purchase it?
Sashimi grade or sushi grade simply means that it is safe to eat raw. You can find sashimi grade fish in most Japanese or Asian markets in their fresh seafood section. If you don’t live near a location with a fresh selection of hamachi, we recommend ordering from Catalina Offshore Seafood.
Why do you recommend coarse sea salt and not rock salt?
We recommend coarse sea salt rather than coarse rock salt because sea salt has a crunchy texture, rather than a solid texture like rock salt. This is due to the fact that coarse sea salt has other minerals attached to it and not 100% salt. Also, coarse sea salt is less salty than rock salt.
As for the sashimi grade yellowtail, we’ve recently partnered up with Catalina Offshore Seafood to help bring you fresh seafood right to your door steps. So if you don’t have access to a local fresh sashimi grade fillets, definitely give them a try!
Now, let’s get making some Yellowtail Sashimi Carpaccio Tiradito!
- Prepping Time 3M
- Total Time 3M
- Net Carb/Piece ~0.2g
- Servings 10 Slices
1) Gather all the ingredients.
2) Slice green onions as shown below.
4) Pat dry yellowtail with a paper towel. Cut yellowtail into 1/4 inch thick slices and set onto a serving plate.
5) 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.
6) 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!
Hope you enjoy your Yellowtail Sashimi Carpaccio Tiradito!
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Yellowtail Sashimi Carpaccio Tiradito
- 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.
- Slice green onions as shown below.
- In a small mixing bowl, combine olive oil, lime juice, and Yuzu. Give a quick mix and then set aside.
- Pat dry yellowtail with a paper towel. Cut yellowtail into 1/4 inch thick slices and set onto a serving plate.
- 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.
- 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!
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