hamachi carpaccio

The BEST Asian Low-Carb/Keto recipe for Yellowtail Carpaccio in Yuzu Sauce.  Enjoy the taste of this delicious Japanese sashimi at only ~0.5g Net Carb / Piece.  Step by step directions with pictures makes this recipe quick and easy.

Yellowtail Carpaccio in Yuzu Sauce

lbs Yellowtail (Sashimi Grade, Hamachi)

tbsp Yuzu

tbsp Soy Sauce

Cloves Garlic

tbsp Olive Oil

Whole Jalapeno

Gather all the ingredients.

Pat dry yellowtail with a paper towel.  Cut yellowtail into 1/4 inch thick slices at a 45 degree angle.  Set onto a serving plate.

Thinly slice garlic cloves.  You will need 1 slice per piece of yellowtail, so cut as many as you need.

Thinly slice jalapeno and de-seed.  You will need 1 slice per piece of yellowtail, so cut as many as you need.

In a small fry pan, add oil and garlic on medium heat.  Cook until browned on both sides (about 30 seconds per side) and transfer to holding bowl.

In the meantime, combine Soy Sauce and Yuzu sauce in a small mixing bowl.

Lastly, place 1 piece of jalapeno and garlic on top of each yellowtail piece.  Keep in fridge until ready to serve.  Once ready to serve, pour sauce mix over the yellowtail.

https://content.jwplatform.com/videos/SvD1ni33.mp4

Here is a recipe based on Nobu's famous Yellowtail carpaccio but at the fraction of the price!  It's super easy to make and absolutely delish!  It's the reason why they can get away with charging $10 for a piece!  Flavors from the garlic chip, jalapeno and fat of the yellowtail all fuse together in the citrus yuzu to create an unforgettable food experience!

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Top 1 hamachi carpaccio recipes from across the web

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Yellowtail Carpaccio in Yuzu Sauce

The most viewed hamachi carpaccio recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine