• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About Valentina
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About Valentina
    • Contact
  • Recipe Index
  • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About Valentina
      • Contact
    • Recipe Index
    • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Fish & Shellfish » Yellowtail Sashimi with Jalapeño

    Yellowtail Sashimi with Jalapeño

    Mar 2, 2013 · by Valentina · 10 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Yellowtail Sashimi with Jalapeño is a delightful fresh appetizer that bursts with delicious sweet and spicy flavors. Presented with Mandarin oranges, it's a stunning dish that will definitely wow your guests. yellowtail slices with oranges on white plate

    While this beautiful appetizer looks quite fancy, it's quick and easy to prepare. Your guests will be totally impressed!

    What's in this recipe?

    • sushi grade yellowtail
    • jalapeño pepper
    • chili paste
    • rice vinegar
    • Mandarin oranges
    • sugar
    • grapeseed oil

    What does sushi grade mean?

    When a fish is labeled "sushi grade," it means that it's the highest quality and can be eaten raw. Typically this means the fish has first been inspected by wholesalers and been declared "grade 1."

    several Mandarins on a wood surface

    I think citrus is absolutely lovely with Yellowtail Sashimi.

    I simply can't get enough of these sweet, gorgeous, and seedless Mandarins. Sometimes I just like to display them, as their deep orange, shiny skin is so beautiful.

    This Yellowtail Sashimi is one of my favorite recipes -- the touch of heat form the jalapeño pulp, combined with the sweet juicy fruit and melt-in-your mouth yellow tail, is unbelievably tasty.

    microplane zester and grated jalapeno pepper

    Recipe Tips and Substitutions

    • In most yellowtail sashimi recipes with jalapeño, the peppers are thinly sliced. In this recipe, I grate it into a pulp, so it becomes a part of the marinade/sauce. The best way to do this is with a microplane zester. (See above image.)
    • If you can't get Mandarin oranges, you can use any orange (or tangerine) you like. Seedless is best for this recipe, so you can slice it thinly and evenly.
    • For the best presentation, you must use a very sharp knife to thinly slice the fish.
    • If the heat of both the jalapeño and chili paste are too much for your taste, use one or the other, or you can omit them all together.

    More sashimi recipes:

    • Tofu “Sashimi” Recipe with Basil (This one is a play on sashimi. It's fun and super tasty.)
    • Salmon Sashimi with Ginger and Hot Sesame Oil

    I hope you love this Yellowtail Sashimi with Jalapeño as much as I do!

    Melissa's Produce sent me Mandarins for recipe testing. This is not a sponsored post, and all opinions are my own

    yellowtail slices with oranges on white plate

    Yellowtail Sashimi with Jalapeño

    Valentina K. Wein
    Yellowtail Sashimi with Jalapeño is a delightful fresh appetizer that bursts with delicious sweet and spicy flavors. Presented with Mandarin oranges, it's a stunning dish that will definitely wow your guests.
    5 from 1 vote
    Print
    Prep Time 10 mins
    Marinating 15 mins
    Total Time 25 mins
    Course Appetizer
    Cuisine Japanese
    Servings 2
    Calories 153 kcal

    Ingredients
     
     

    • 1 teaspoon jalapeño pepper pulp (super finely grated)
    • ¼ teaspoon chili paste
    • 1½ tablespoons seasoned rice vinegar
    • 1 teaspoon Mandarin orange juice juice (or other orange juice you love)
    • ½ teaspoon granulated sugar
    • 1½ teaspoons grapeseed oil
    • 5 to 6 ounces sushi grade Yellowtail, very thinly sliced
    • 2 Mandarin oranges or another orange you love, peeled and sliced horizontally, into about ¼-inch rounds

    Instructions
     

    • Use a fine grater to purée the jalapeño into pulp, keeping the seeds out. (Ideally use a microplane zester.)
    • In a small bowl, combine the jalapeño, chili paste, vinegar, orange juice and sugar. Then whisk in the oil.
    • Add the Yellowtail to the marinade, cover tightly, and let it marinate in the refrigerator for about 15 minutes.
    • Arrange the Yellowtail and orange slices on two plates and drizzle with any remaining marinade.

    Notes

    Calorie count is only an estimate.
    Keywords appetizers for parties, fish for dinner party
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Save

    Save

    More Fish & Shellfish

    • Pan-Seared Sea Bass with Lemon Pepper Sauce
    • Fish Puttanesca in 30 Minutes
    • Blackened Mexican Salmon with Lime
    • Salmon Burgers with Lemon and Dill (Made with Fresh Salmon)

    Reader Interactions

    Comments

    1. Colette

      March 04, 2013 at 3:05 am

      Hamachi's my fav!

      Love it paired w citrusy things.

      Reply
    2. Kim

      March 04, 2013 at 8:07 pm

      What a gorgeous presentation! Every now and again, our local sushi place treats us with a dish that has grated jalapeno on it. Love that technique.

      We have two tangerine trees in our backyard, and sadly, both are just about done for the season. On the bright side, all the flowers are starting to bloom... can't wait for spring!

      Look forward to more Flower Fridays. 🙂

      [K]

      Reply
    3. Gloria @ Homemade & Yummy

      January 06, 2017 at 5:58 am

      This looks so pretty. I have yet to get the courage up to eat "raw" seafood. For some reason my mind keeps telling me NO!! I know I am missing out for sure.

      Reply
      • valentina

        January 06, 2017 at 9:48 pm

        Thanks, Gloria. Hope you get the courage. 😉 Either way, thanks for the visit.:-)

        Reply
    4. Willow | Will Cook For Friends

      January 06, 2017 at 7:16 am

      Aww, haha! What a cute question he asked.

      I'm with you, having mandarin oranges around in the winter is an absolute must for me (or grapefruit, which I love as well).

      I like how you sliced the citrus and layered it with the yellow tail -- so creative! I bet they taste amazing with that little bit of heat from the jalapeno, too. Yummmm!

      Reply
      • valentina

        January 06, 2017 at 9:49 pm

        Thank so much! I hope you try it and love it as much as I do! 🙂

        Reply
    5. Lisa @garlicandzest.com

      January 06, 2017 at 7:17 am

      This is a beautiful dish -- we have such an abundance of fresh yellowtail here (my Dad catches them off his dock), not to mention the gorgeous seasonal citrus! Definitely making this one!

      Reply
      • valentina

        January 06, 2017 at 9:50 pm

        Wow, Lisa you are so fortunate to live where one can catch fresh yellowtail! Hope you love it!

        Reply
    6. Tamara Andersen

      January 06, 2017 at 7:41 am

      There's so much to love about your Spicy Marinated Yellow Tail and Mandarin Sashimi! I live in the Rio Grand Valley in McAllen, Texas (not far from the Gulf of Mexico). The area is known for its abundant citrus and awesome, fresh seafood. Raw is my favorite way to enjoy it! Gorgeous dish and photos too...

      Reply
      • valentina

        January 06, 2017 at 9:51 pm

        I'm so with you Tamara! Sounds like you live in a fabulous culinary area! 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Get new recipes
    you’ll love!

    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

    More about me →

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Press

    Newsletter

    Get new recipes you’ll love!

    Contact

    • Contact
    • Work with Me

    Review the privacy policy for Cooking on the Weekends

    Copyright © 2023 Cooking On The Weekends, All Rights Reserved