Salmon and Tuna Crudo Recipe
Introduction
Salmon and Tuna Crudo is a fresh, vibrant dish that combines silky raw fish with bright, tangy flavors. Perfect for seafood lovers, this recipe offers a delicate balance of umami, spice, and citrus that is sure to impress at any meal.
Ingredients
- 6-8 oz salmon (sushi grade)
- 2½ tbsp tamari
- 1 tsp yuzu
- 1 pinch bonito flakes
- ½ tsp ginger (freshly grated)
- ½ tsp agave syrup
- 1 squeeze lemon (fresh, to taste)
- 2 scallions (green part only)
- 1 serrano (thinly sliced)
- Salsa macha (for drizzling)
- 1½ tsp mirin
- 4-5 oz bluefin or ahi tuna (sushi grade, finely chopped)
- 1 tbsp kewpie mayo
- ½ tsp tamari
- ½ tsp sesame oil
- 1 tbsp sriracha
- 1 lemon (zest only)
- 2 tsp black sesame seeds (toasted)
Instructions
- Step 1: In a bowl, combine the tamari, yuzu, mirin, bonito flakes, freshly grated ginger, agave syrup, and a squeeze of fresh lemon. Adjust the amount of lemon to your taste, then let the mixture sit for 10 to 15 minutes to develop flavor.
- Step 2: While the marinade rests, prepare the Spicy Tuna. Finely chop the bluefin or ahi tuna and place it in a bowl. Add kewpie mayo, tamari, sesame oil, sriracha, lemon zest, and toasted black sesame seeds. Mix thoroughly until well combined.
- Step 3: Chop the green parts of the scallions into thin matchsticks and soak them in a bowl of ice water for a few minutes to make them crisp.
- Step 4: Slice the salmon to your desired thickness, ideally thin enough to enjoy its delicate texture.
- Step 5: Arrange the salmon slices neatly on a cold plate, creating a pleasing presentation.
- Step 6: Strain the marinade you prepared earlier to remove the bonito flakes and pour the liquid evenly around the salmon slices.
- Step 7: Top each salmon slice with a portion of the spicy tuna mixture. Add some of the crisp scallions and one serrano slice per piece, then finish with a drizzle of salsa macha. Serve immediately and enjoy!
Tips & Variations
- For the freshest taste, use sushi-grade fish and keep it chilled until ready to serve.
- You can substitute yuzu with a mix of lemon and lime juice if yuzu is not available.
- If you prefer less heat, reduce the amount of sriracha and serrano slices.
- Try adding avocado slices for a creamy contrast to the spicy tuna.
Storage
This dish is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 24 hours. Refrain from adding the scallions and serrano slices until serving to keep them crisp. Serve chilled and avoid reheating to preserve texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of fish for this recipe?
Yes, while salmon and bluefin or ahi tuna are recommended for their texture and flavor, you can substitute with other sushi-grade fish such as yellowtail or sea bass, depending on availability.
What is salsa macha, and can I omit it?
Salsa macha is a Mexican chili oil made with dried chilies, nuts, and seeds. It adds a smoky, spicy finish to the dish. If you don’t have it on hand, you can substitute with a drizzle of chili oil or omit it altogether.
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Salmon and Tuna Crudo Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A refreshing and elegant Salmon and Tuna Crudo recipe featuring sushi-grade fish dressed with a tangy citrus tamari marinade, spicy tuna topping, and garnished with crisp scallions, serrano slices, and flavorful salsa macha.
Ingredients
Salmon Crudo
- 6–8 oz sushi-grade salmon
- 2½ tbsp tamari
- 1 tsp yuzu juice
- 1 pinch bonito flakes
- ½ tsp freshly grated ginger
- ½ tsp agave syrup
- 1 fresh lemon, juice to taste
- 2 scallions (green part only)
- 1 serrano chili, thinly sliced
Spicy Tuna
- 4–5 oz bluefin or ahi tuna (sushi grade), finely chopped
- 1½ tsp mirin
- 1 tbsp kewpie mayo
- ½ tsp tamari
- ½ tsp sesame oil
- 1 tbsp sriracha
- Zest of 1 lemon
- 2 tsp toasted black sesame seeds
- Salsa macha, for drizzling (quantity to taste)
Instructions
- Prepare the Citrus Tamari Marinade: In a bowl, combine tamari, yuzu juice, mirin, bonito flakes, freshly grated ginger, agave syrup, and fresh lemon juice. Adjust lemon juice to your preferred level of acidity. Let the mixture rest for 10-15 minutes to allow flavors to meld.
- Make the Spicy Tuna: Finely chop the sushi-grade tuna. In a separate bowl, mix the chopped tuna with kewpie mayo, tamari, sesame oil, sriracha, lemon zest, and toasted black sesame seeds until evenly combined.
- Crisp the Scallions: Chop the green parts of the scallions into matchsticks and soak them in a bowl of ice water. This will make them crisp and refreshing for garnish.
- Slice the Salmon: Using a sharp knife, slice the salmon into your preferred thickness, aiming for even, delicate cuts.
- Plate the Salmon: Arrange the salmon slices neatly on a cold serving plate to keep them fresh and maintain texture.
- Dress the Salmon: Strain the citrus tamari marinade over and around the arranged salmon slices carefully, ensuring even coverage without drenching.
- Assemble the Crudo: Spoon the spicy tuna mixture atop each salmon slice, place a few scallion matchsticks on top, add one thin slice of serrano chili per salmon slice, and finish with a drizzle of salsa macha for a flavor and heat boost. Serve immediately and enjoy!
Notes
- Use only sushi-grade fish to ensure freshness and safety in this raw preparation.
- Adjust the amount of lemon juice and sriracha based on your taste preference for acidity and spiciness.
- Keep all fish components chilled until just before serving for optimal freshness.
- The ice water soak for scallions is key to adding a refreshing crunch to the dish.
- Salsa macha can be store-bought or homemade; it adds a smoky, spicy finish enhancing complexity.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Japanese
Keywords: Salmon Crudo, Tuna Crudo, Sushi grade fish, Raw fish appetizer, Japanese cuisine, Seafood appetizer, Spicy tuna, Citrus tamari marinade
