Hamachi carpaccio on a white plate with micro cilantro green garnish

Hamachi Crudo

Course Appetizer
Cuisine Japanese
Keyword easy appetizers, raw fish
Prep Time 15 minutes
Servings 2
Author Asian Test Kitchen


  • 1/2 lb hamachi fillet sashimi grade, aka yellowtail
  • 1/2 ea lime
  • extra virgin olive oil
  • salt sea salt, mineral salt, fleur de sel

Optional Garnish

  • microgreens, edible flowers, sliced fruit, cucumber, radish, etc.


  • If not already cleaned, remove bones and any dark red flesh from the hamachi fillets.
  • Slice thinly as you prefer your raw fish.
  • Drizzle with a squeeze of lime juice, olive oil, and salt.
  • Garnish as desired and serve.