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. 
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.”
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.
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 Sashimi with Jalapeño
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
Colette says
Hamachi’s my fav!
Love it paired w citrusy things.
Kim says
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]
Gloria @ Homemade & Yummy says
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.
valentina says
Thanks, Gloria. Hope you get the courage. 😉 Either way, thanks for the visit.:-)
Willow | Will Cook For Friends says
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!
valentina says
Thank so much! I hope you try it and love it as much as I do! 🙂
Lisa @garlicandzest.com says
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!
valentina says
Wow, Lisa you are so fortunate to live where one can catch fresh yellowtail! Hope you love it!
Tamara Andersen says
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…
valentina says
I’m so with you Tamara! Sounds like you live in a fabulous culinary area! 🙂