Salmon and Tuna Crudo with Spicy Salsa Macha Recipe
Introduction
This Salmon and Tuna Crudo is a fresh, vibrant dish perfect for seafood lovers. Combining delicate sushi-grade fish with a tangy yuzu marinade and spicy tuna topping, it’s a flavorful appetizer or light meal that’s easy to prepare.
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 (for tuna mix)
- ½ tsp sesame oil
- 1 tbsp sriracha
- 1 lemon (zest only)
- 2 tsp black sesame seeds (toasted)
Instructions
- Step 1: In a bowl, combine tamari, yuzu, mirin, bonito flakes, grated ginger, agave syrup, and a squeeze of fresh lemon. Adjust lemon to taste and let the mixture sit for 10-15 minutes to infuse flavors.
- Step 2: While the marinade rests, prepare the spicy tuna. Finely chop the tuna and mix it in a bowl with kewpie mayo, tamari, sesame oil, sriracha, lemon zest, and toasted black sesame seeds until well combined.
- Step 3: Slice the scallions into thin matchsticks and place them in a bowl of ice water to crisp up while you finish the other prep.
- Step 4: Slice the salmon to your preferred thickness.
- Step 5: Arrange the salmon slices neatly on a chilled plate.
- Step 6: Strain the marinade sauce and drizzle it around the salmon on the plate.
- Step 7: Top each salmon slice with a spoonful of spicy tuna, add some crisp scallions, a slice of serrano pepper, and finish with a drizzle of salsa macha. Serve immediately and enjoy!
Tips & Variations
- Use only sushi-grade fish and keep it well chilled for safety and best texture.
- If you prefer less heat, reduce the amount of serrano and sriracha or omit them.
- Salsa macha can be substituted with a drizzle of chili oil for a similar spicy finish.
- To add crunch, sprinkle some crushed toasted peanuts or fried shallots over the top.
Storage
This dish is best enjoyed fresh due to the raw fish components. If needed, store leftovers tightly covered in the refrigerator and consume within 24 hours. Avoid reheating; instead, eat cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of fish for this recipe?
Yes, you can substitute salmon or tuna with other sushi-grade fish such as yellowtail or snapper. Just ensure the fish is fresh and suitable for raw consumption.
What is salsa macha and can I make it at home?
Salsa macha is a Mexican chili oil made with dried chili peppers, garlic, nuts, and oil. It adds a rich, smoky heat to dishes. You can find it in specialty stores or make it at home by gently frying dried chilies and garlic in oil with nuts and blending them together.
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Salmon and Tuna Crudo with Spicy Salsa Macha Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
A refreshing and elegant Salmon and Tuna Crudo recipe featuring sushi-grade fish marinated in a tangy yuzu-tamari sauce, paired with a spicy tuna mix, crisp scallions, and a drizzle of flavorful salsa macha. Perfect for a light appetizer or sophisticated starter.
Ingredients
Salmon Crudo
- 6–8 oz salmon (sushi grade)
- 2½ tbsp tamari
- 1 tsp yuzu juice
- 1 pinch bonito flakes
- ½ tsp freshly grated ginger
- ½ tsp agave syrup
- 1 squeeze fresh lemon juice, to taste
- 2 scallions (green part only)
- 1 serrano pepper, thinly sliced
- Salsa macha, for drizzling
- 1½ tsp mirin
Spicy Tuna
- 4–5 oz bluefin or ahi tuna (sushi grade, finely chopped)
- 1 tbsp kewpie mayonnaise
- ½ tsp tamari
- ½ tsp sesame oil
- 1 tbsp sriracha
- Zest of 1 lemon
- 2 tsp toasted black sesame seeds
Instructions
- Prepare the Marinade: In a bowl, combine tamari, yuzu juice, mirin, bonito flakes, freshly grated ginger, agave syrup, and freshly squeezed lemon juice to taste. Mix well and let it sit 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 tuna with kewpie mayo, tamari, sesame oil, sriracha, lemon zest, and toasted black sesame seeds until thoroughly combined and spicy.
- Prepare the Scallions: Slice the green parts of the scallions into matchsticks and place them in ice water to crisp up while preparing the rest of the dish.
- Slice the Salmon: Cut the sushi-grade salmon into thin slices to your desired thickness, preparing them for plating.
- Plate the Salmon: Arrange the salmon slices neatly on a cold serving plate to keep the fish fresh and cool.
- Add the Marinade Sauce: Strain the previously prepared marinade over the plated salmon evenly, enhancing the flavor without overwhelming the fish.
- Top and Garnish: Spoon the spicy tuna mixture on top of each salmon slice. Garnish with crisp scallions, a slice of serrano pepper on each piece, and finish with a drizzle of salsa macha for added spice and texture. Serve immediately and enjoy.
Notes
- Ensure all fish is sushi grade and kept chilled until serving for food safety.
- You can adjust the amount of sriracha and serrano slices to control the heat level.
- Letting scallions soak in ice water makes them crisp and fresh for garnish.
- Salsa macha adds a smoky, nutty heat; substitute with chili oil if unavailable.
- Serve immediately after assembling to maintain freshness and texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Japanese
Keywords: Salmon Crudo, Tuna Crudo, Spicy Tuna, Sushi-grade fish, Raw Fish Appetizer, Japanese appetizer, Salsa Macha, Yuzu dressing
