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
- 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
- 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
- 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.