Go Back
–+ servings
Peruvian style Yellowtail Sashimi Carpaccio Tiradito served on a white plate.
Print

Yellowtail Carpaccio Tiradito

Elevate your seafood experience with my Hamachi Tiradito recipe. Delight in the exquisite flavors of thinly sliced hamachi sashimi, complemented by a zesty lime and olive oil sauce. This refreshing dish offers a perfect fusion of Japanese and Peruvian cuisines, ideal for seafood enthusiasts seeking a unique and flavorful appetizer. Enjoy the vibrant flavors and freshness in every bite!
Course Appetizer
Cuisine Asian Fusion, Peruvian
Keyword hamachi tiradito
Prep Time 3 minutes
Total Time 3 minutes
Servings 10 Slices
Calories 25kcal

Ingredients

  • 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

Instructions

  • Gather all the ingredients.
    Ingredients for yellowtail tiradito.
  • In a small mixing bowl, combine olive oil, lime juice, and yuzu. Give a quick mix and then set aside.
    Tiradito sauce for hamachi.
  • Pat dry yellowtail with a paper towel. Cut yellowtail into 1/4 inch thick slices and set onto a serving plate.
    Sliced yellowtail.
  • 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.
    Sliced yellowtail topped with green onions.
  • 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!
    Yellowtail tiradito served on plate.

Video

Nutrition

Calories: 25kcal | Carbohydrates: 1g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 124mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg