A plated dish of colorful sashimi garnished with herbs, sesame seeds, and sauce, next to a set of silverware on a black napkin atop a gray textured surface.

5

Grapefruit Ponzu Crudo

Serves 2
Total Time 20 minutes
Prep Time 20 minutes

About

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

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

 

Notes:

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

 

TAGGED IN:

Seafood (89)Appetizers (81)Kitchen Cabinet (61)Sauces & Bases (162)
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Products in Recipe

A 2-quart plastic jug of Kikkoman traditionally brewed soy sauce with a red cap and labeled as America's #1 favorite.

Soy Sauce

A 2-quart bottle of Kikkoman Ponzu Citrus Seasoned Dressing & Sauce with images of lemons on the label.

Ponzu Citrus Seasoned Dressing & Sauce

A 1-gallon plastic jug of Kikkoman Rice Vinegar with a green cap and label stating "Bring Salads to Life.

Rice Vinegar

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