This Salmon Crudo is made with salmon, shallots, serrano peppers, lime juice, sesame oil, soy sauce, and ponzu sauce.
This salmon crudo is such a light and delicious appetizer that is perfect for date night or having friends over. It will always be a crowd pleaser and you will feel so happy with yourself when everyone is fighting over it! You will need sushi grade salmon for this, so go to a credible fish market or grocery store to get some. This is always something I order at most restaurants as an appetizer, which normally can be so expensive. Making this at home saves you money and, honestly, it tastes better!
If you love this recipe, feel free to try my Tuna Tostada and my Salmon Sashimi.
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Can you eat raw salmon ?
Yes, but it must be sushi grade and I usually prefer to eat farm raised salmon, the levels of parasites and bacteria are lower. The term sushi-grade refers to being previously flash frozen right after the salmon was fished. Like I said, farm-raised salmon is also safe because farmed salmon is not typically susceptible to parasites. Nevertheless, when you buy salmon, just make sure the label says sushi grade, and you’re getting it from a credible grocery store.
Where to buy salmon to eat raw?
You will need to buy sushi grade salmon from your local fish market or a credible grocery store, like Whole Foods. Make sure to ask the fishmonger if the salmon is sushi grade. Never be afraid to ask them questions. They can also help you prepare any fish in any style you would like.
Ingredients
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Salmon
- Shallot
- Serrano
- Lime
- Sesame oil
- Soy sauce
- Ponzu sauce
See recipe card for quantities.
Instructions
Using a sharp Japanese knife, cut the salmon into thin slices. Slices should be a rectangular shape. Sometimes it helps to freeze the salmon for 30 minutes before slicing to help cut into thin slices.
In a small bowl, add soy sauce, ponzu sauce, lime juice and sesame oil and whisk.
Lay the salmon slices onto a plate scatter the diced shallot and sliced serrano pepper.
Serve immediately!
Hint: Buy sushi grade salmon to eat raw from a good grocery store.
Substitutions
Salmon: This salmon must be sushi grade. I would go to your local fish market to get the freshest quality salmon.
Sesame oil: You can buy sesame oil in the ethnic food section of your grocery store.
Soy Sauce: I used light soy sauce instead of dark soy sauce.
Ponzu Sauce: Ponzu sauce is basically a citrusy soy sauce, and it’s so refreshing to add in most dishes. If you can’t find ponzu sauce, just mix 3 tablespoons of soy sauce and 1 tablespoon lemon juice.
Variations
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add sriracha in with the sauce.
- Deluxe - Serve with wonton crackers or chips.
- Kid friendly - add on sushi rice.
Check out this Salmon Carpaccio.
Equipment
A nice serving platter goes a long way for this dish.
Storage
This Salmon Crudo needs to be eaten immediately and doesn't stay fresh long after marinating.
Top tip
This salmon must be sushi grade. I would go to your local fish market to get the freshest quality salmon.
Salmon Crudo
- Total Time: 10 minutes
- Yield: 2 servings 1x
Description
This Salmon Crudo is made with salmon, shallots, serrano peppers, lime juice, sesame oil, soy sauce, and ponzu sauce.
Ingredients
- ½ pound salmon
- 2 tablespoons diced shallot
- ½ serrano pepper, sliced with no seeds
Sauce
- Juice of ½ lime
- 2 tablespoons sesame oil
- 3 tablespoons soy sauce
- 1 tablespoon ponzu sauce
Instructions
- Using a sharp Japanese knife, cut the salmon into thin slices. Slices should be a rectangular shape. Sometimes it helps to freeze the salmon for 30 minutes before slicing to help cut into thin slices.
- In a small bowl, add soy sauce, ponzu sauce, lime juice and sesame oil and whisk.
- Lay the salmon slices onto a plate scatter the diced shallot and sliced serrano pepper.
Notes
- Salmon: This salmon must be sushi grade. I would go to your local fish market to get the freshest quality salmon.
- Sesame oil: You can buy sesame oil in the ethnic food section of your grocery store.
- Soy Sauce: I used light soy sauce instead of dark soy sauce.
- Ponzu Sauce: Ponzu sauce is basically a citrusy soy sauce, and it’s so refreshing to add in most dishes. If you can’t find ponzu sauce, just mix 3 tablespoons of soy sauce and 1 tablespoon lemon juice.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Japanese
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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