Grapefruit Ponzu Crudo

Name: Grapefruit Ponzu Crudo
Prep time: 20 minutes
Total time: 20 minutes
Yield: 2
Cuisine: Inspired By Kikkoman, Kitchen Cabinet
Ingredients: 10 oz Sushi-Grade Hamachi; 10 Grapefruit Supremes; 10 tbsp Fresh Grapefruit Juice; 5 tbsp Fresh Grapefruit Zest; 10 tbsp Kikkoman® Rice Vinegar; 5 tbsp Olive Oil; 4 tsp Kikkoman® Ponzu Citrus Seasoned Dressing; 5 tsp Kikkoman® Soy Sauce; 2 tbsp Toasted Sesame Seeds; 2 tbsp Curled Scallion; 2 tbsp Shaved Green Garlic; 1 Serrano Chile, thinly sliced; 1.25 tsp Smoked Maldon Salt; Variation:; Ponzu-forward: Replace half the rice vinegar with yuzu juice.; No heat: Omit serrano chile and finish with citrus zest only.; Luxury garnish: Add a small dot of caviar or trout roe.

Yield

Prep Time

20 minutes

Total Time

20 minutes

kikkoman products used:

Soy Sauce Ponzu Citrus Seasoned Dressing & Sauce

About this recipe

Created by Kikkoman Kitchen Cabinet Chef Evan Gonzalez, this Japanese-inspired Hamachi Crudo is a sophisticated, bite-sized appetizer featuring premium Yellowtail and vibrant citrus. Chef Evan expertly balances bright grapefruit acidity with an umami-rich Kikkoman® Ponzu Citrus Seasoned Dressing and Soy Sauce to create a clean, refreshing flavor profile. It is an ideal amuse-bouche for upscale plated service, high-end catering, or modern raw bar menus.

ingredients

10 oz Sushi-Grade Hamachi
10 Grapefruit Supremes
10 tbsp Fresh Grapefruit Juice
5 tbsp Fresh Grapefruit Zest
10 tbsp Kikkoman® Rice Vinegar
5 tbsp Olive Oil
4 tsp Kikkoman® Ponzu Citrus Seasoned Dressing
5 tsp Kikkoman® Soy Sauce
2 tbsp Toasted Sesame Seeds
2 tbsp Curled Scallion
2 tbsp Shaved Green Garlic
1 Serrano Chile, thinly sliced
1.25 tsp Smoked Maldon Salt

Variation:

Ponzu-forward: Replace half the rice vinegar with yuzu juice.
No heat: Omit serrano chile and finish with citrus zest only.
Luxury garnish: Add a small dot of caviar or trout roe.

directions

Prepare dressing by whisking grapefruit juice, grapefruit zest, rice vinegar, olive oil, Kikkoman soy sauce, ponzu, and honey until smooth. Chill until needed.
Using a very sharp knife, slice hamachi into 10 uniform bite-size pieces, approximately 0.25-inch thick. Keep fish well chilled.
Supreme grapefruit and cut into 10 clean segments, removing all membrane.
Arrange one piece of hamachi on each chilled spoon or plate.
Top each piece of fish with one grapefruit supreme.
Lightly spoon dressing over each bite.
Finish with toasted sesame seeds, chives, a thin slice of serrano, curled scallion, and a light pinch of smoked maldon, and grapefruit zest.
Serve immediately.

Notes:

Use the freshest sushi-grade fish available. Keep all components well chilled until service. Dress lightly to avoid overpowering the fish.

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Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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