Fresh, zesty, quick, and fancy! This Yellowtail sashimi Carpaccio Tiradito is a restaurant-quality appetizer, with a citrus and olive oil drizzle that is sure to impress!
Step into any fancy Japanese fusion restaurant, and you’re going to find some version of this dish. Thinly sliced sashimi, dressed to the nines and drizzled with a mouth-watering yuzu or ponzu sauce.
But you don’t have to pay the $30 price tag for this sophisticated sashimi appetizer! Here’s our version that’s super easy, super quick, and much easier on the wallet!
What is Yellowtail Sashimi Carpaccio Tiradito?
In true fusion style, this yellowtail sashimi carpaccio tiradito brings together all the elements of various cooking styles from Japan, Italy, and Peru.
Yellowtail sashimi is a traditional Japanese dish. It is simply raw Yellowtail fish, cut into thin slices, and usually enjoyed with soy sauce and wasabi.
Sashimi carpaccio is the Japanese take on the Italian carpaccio. Similar to sashimi, carpaccio is a dish of meat or fish, thinly sliced, and served raw, typically as an appetizer. However, carpaccio can also be pounded thin, as well as served with lemon, olive oil, salt, and other flavorings.
Finally, Tiradito is a Peruvian dish of raw fish, similar to sashimi. Influenced by Japanese immigrants in Peru, they adapted sashimi to fit their palates.
Typically, Tiradito is served in a spicy sauce, however, one of the signature styles of the dish is to add the sauce immediately before serving, to avoid “citrus cooking” the raw fish – a method that is used in this recipe.
What does yellowtail hamachi sashimi carpaccio tiradito taste like?
Raw yellowtail sashimi has a delicate, but fatty taste. This results in a creamy and soft texture, which can range from mild to moderate in the taste of ‘fishiness’.
The zestiness of the lime and yuzu juices helps to cut through this fatty, buttery taste and freshens the bite up. Add that together with the coarse sea salt and green onion garnish, and you have a bite full of flavor with a slight kick.
Note – If you’d like to add more of a ‘kick’, try using freshly sliced jalapeno as well!
How to prepare yellowtail sashimi?
Look for sashimi/sushi-grade yellowtail (simply meaning it’s safe to eat raw). You can find sashimi/sushi grade fish in most Japanese or Asian supermarkets in the fresh seafood section.
If you don’t live near a location with a fresh selection of hamachi, we recommend ordering from Catalina Offshore Seafood.
Freshness is key when preparing raw fish, so keep it in the fridge right until it’s ready to be cut.
As soon as you’re ready, take out the fillet and pat it down with a paper towel before slicing.
Don’t forget to put it back in the fridge after cutting it if you’re not planning on eating it right away.
Pro tip – use your nose! Fresh raw fish should smell light, natural, and unoffensive. If it smells strong or funny, don’t eat it.
How to cut yellowtail for sashimi?
When you’re ready to get slicing, get out your cutting board and preferably a very sharp knife. You don’t want to saw the fish back and forth. Ideally, each cut would be in 1 stroke and sliced at an angle.
For this dish, the thickness of each piece should be around 1/4 inch. But if you’re planning to eat sashimi in the traditional sense (dipped in soy sauce), it should be about 1/2 inch.
What ingredients do I need to make this yellowtail sashimi recipe?
- Japanese Yellowtail – sashimi or sushi-grade. 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 – (optional). Comes in a bottle. Can be found in most Japanese supermarkets. Can also be substituted with lemon juice.
- Coarse Sea Salt – recommended using for texture.
- Green Onion – slice to match the size of the sashimi pieces. Thin and diagonally for presentation.
What is Japanese yellowtail aka Hamachi?
Japanese yellowtail, called ‘hamachi’, is known as the Japanese Amberjack. Native to the Northwest Pacific Ocean, it’s a delicate and mild-tasting fish with a soft texture. It is one of the most popular fishes used in sashimi and sushi.
Note – Even though they all look very identical, hamachi is different from the California/Baja yellowtail, yellowtail kingfish, kanpachi (greater amberjack), and amberjack.
How to make yellowtail carpaccio tiradito sashimi appetizer?
You’ll be mixing together olive oil, lime juice, and Yuzu in a small bowl for the sauce.
Pat dry the yellowtail with a paper towel, slice into thin pieces, and set it on a serving plate. Place thinly sliced green onion and a pinch of coarse sea salt on each sashimi piece.
And remember, in traditional tiradito fashion, pour the sauce right before serving to prevent the citrus from “acid cooking” the raw fish!
Why do you recommend coarse sea salt and not rock salt?
We recommend coarse sea salt rather than rock salt mainly for its texture and flavor.
Coarse sea salt has a crunchy texture, while rock salt has more of a solid texture. This is because sea salt has other minerals attached to it and is not 100% salt.
Coarse sea salt tends to also be less salty than rock salt.
What goes with yellowtail carpaccio tiradito sashimi?
The best complement to any sashimi dish is rice! Sashimi is traditionally paired in Japan with short-grain, fresh, white rice. But of course, any rice you prefer will do!
You can also serve this dish alongside any other varieties of sashimi. Aside from hamachi yellowtail, the most popular would be tuna and salmon.
What is the nutrition information for this yellowtail sashimi recipe?
- 25 Calories
- 1g Carbohydrates
- 1g Fiber
- 2g Protein
- 2g Fat
- 4mg Cholesterol
- 124mg Sodium
- 52mg Potassium
- 5mg Calcium
- 1mg Iron
- 25ui Vitamin A
- 1mg Vitamin C
Looking for other yellowtail hamachi recipes?
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.
3) In a small mixing bowl, combine olive oil, lime juice, and Yuzu. Give a quick mix and then set aside.
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!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of healthy Asian inspired recipes!
Join us on Facebook to be part of our interactive discussions & recipe requests and follow us on Instagram, Pinterest, or subscribe to our New Recipe Notification and be the first to know when we post a new recipe!
Yellowtail Sashimi Carpaccio Tiradito
- 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!
*This page contains affiliate marketing links*