Yellowtail Carpaccio
Yellowtail Carpaccio is a delicate appetizer featuring thinly sliced raw yellowtail fish, artfully arranged and typically dressed with a vibrant sauce often incorporating soy sauce, yuzu, and olive oil. It is a seafood adaptation of the classic Italian carpaccio, highlighting the fresh flavor and silky texture of the fish.
By CuocoMitra · Published · Updated 14 March 2026
- Total time
- Prep
- Serves
- 4
- Per serving
- 81kcal
- Difficulty
- easy
Yellowtail Carpaccio is a easy Japanese recipe that serves 4 and takes 15 minutes. It uses 9 ingredients across 4 steps. Each serving provides about 80.6 calories.
Ingredients
9 ingredients for 4 servings. Open any ingredient for its nutrition detail.
- Sashimi-grade yellowtail filletSkinless, boneless, very cold200 g
Soy sauceLow sodium preferred, for dressing30 mlSoy sauce
SoySoy productsIn this recipe: 30 ml, Low sodium preferred, for dressing
Per 100 g
Calories60 kcalProtein10.5gCarbs5.57gFat0.1gFiber0.8gCommon portions
tsp 1 undetermined 6 g tbsp 1 undetermined 18 g Umami builderSeasoningMarinadeUmamiSaltySavory- Yuzu JuiceFreshly squeezed or bottled, for dressing15 ml
Citrus junos
BeveragesCitrus juicesIn this recipe: 15 ml, Freshly squeezed or bottled, for dressing
Per 100 g
Calories22 kcalProtein0.5gCarbs7gFat0.1gFiber0.4gCommon portions
100 g 100 g 1 tbsp 15 g 1 tsp 5 g Souring agentAromaticFlavoringTartCitrusFloral 
Olive OilGood quality, for dressing30 mlOil, olive, salad or cooking
Fats and Oilssr_legacyIn this recipe: 30 ml, Good quality, for dressing
Per 100 g
Calories884 kcalProtein0gCarbs0gFat100gFiber0gCommon portions
tsp 1 undetermined 4.5 g tablespoon 1 undetermined 13.5 g cup 1 undetermined 216 g Fat sourceCooking mediumFlavor enhancerFruityMildSilky
Raw Jalapeno PeppersSmall, thinly sliced, seeds removed if desired1 smallCapsicum annuum 'Jalapeño'
VegetablesFruit vegetablesIn this recipe: 1 small, Small, thinly sliced, seeds removed if desired
Per 100 g
Calories29 kcalProtein0.91gCarbs6.5gFat0.37gFiber2.8gCommon portions
pepper 1 undetermined 14 g cup, sliced 1 undetermined 90 g AromaticFlavor enhancerSpicy elementSpicyFreshGrassy- Cilantro RootRoughly chopped, for garnish15 g
Coriandrum sativum
Spices and HerbsFresh herbsIn this recipe: 15 g, Roughly chopped, for garnish
Per 100 g
Calories30 kcalProtein2gCarbs4gFat0.5gFiber2gCommon portions
100 g 100 g minced 1 tbsp 8 g AromaticFlavor baseEarthyCorianderDeepFibrous 
Raw Ginger RootFinely grated, for dressing10 gGinger root, raw
Vegetables and Vegetable Productssr_legacyIn this recipe: 10 g, Finely grated, for dressing
Per 100 g
Calories80 kcalProtein1.82gCarbs17.8gFat0.75gFiber2gCommon portions
tsp 1 undetermined 2 g slices (1" dia) 5 undetermined 11 g cup slices (1" dia) 0.25 undetermined 24 g AromaticFlavor enhancerSpiceSpicyPungentCitrusy
Raw GarlicMinced, for dressing1 cloveGarlic, raw
Vegetables and Vegetable Productssr_legacyIn this recipe: 1 clove, Minced, for dressing
Per 100 g
Calories149 kcalProtein6.36gCarbs33.1gFat0.5gFiber2.1gCommon portions
tsp 1 undetermined 2.8 g clove 1 undetermined 3 g cloves 3 undetermined 9 g cup 1 undetermined 136 g AromaticFlavor enhancerSpicePungentSpicyEarthy
Sesame OilFor dressing5 mlOil, sesame, salad or cooking
Fats and Oilssr_legacyIn this recipe: 5 ml, For dressing
Per 100 g
Calories884 kcalProtein0gCarbs0gFat100gFiber0gCommon portions
tsp 1 undetermined 4.5 g tablespoon 1 undetermined 13.6 g cup 1 undetermined 218 g Fat sourceFlavor enhancerCooking mediumNuttyToastedEarthy
What you’ll need
6 tools across 4 steps.
Method
- 1
Prepare the Yellowtail
Ensure your 200 g sashimi-grade yellowtail fillet is very cold. Using a very sharp knife, slice the yellowtail against the grain into paper-thin pieces, about 2-3 mm thick. Arrange the slices neatly in a single layer on a large serving platter or individual plates.
For easier slicing, place the yellowtail in the freezer for 10-15 minutes before cutting. This firms up the fish without freezing it completely.
- 2
Prepare Aromatics
Thinly slice the 1 small jalapeño. If you prefer less heat, remove the seeds and white membrane. Finely grate the 10 g fresh ginger and mince the 1 clove garlic clove. Roughly chop the 15 g fresh cilantro for garnish.
Wear gloves when handling jalapeños to avoid skin irritation.
- 3
Make the Dressing
In a small bowl, whisk together the 30 ml soy sauce, 15 ml yuzu juice, 30 ml extra virgin olive oil, 5 ml toasted sesame oil, grated ginger, and minced garlic until well combined.
Taste the dressing and adjust the balance of soy sauce and yuzu to your preference. You might add a tiny pinch of sugar if you like a slightly sweeter profile.
- 4
Assemble and Serve
Evenly drizzle the prepared dressing over the thinly sliced yellowtail. Garnish with the sliced jalapeño and chopped cilantro. Serve immediately as a delicate appetizer.
For an extra touch, you can add a sprinkle of flaky sea salt or a few drops of chili oil just before serving.
Nutrition
Per serving, across 4 servings.
| Nutrient | Per serving | Whole recipe |
|---|---|---|
| Calories | 80.6 kcal | 322.4 kcal |
| Protein | 1.1 g | 4.2 g |
| Carbohydrates | 1.4 g | 5.8 g |
| Fat | 8.1 g | 32.3 g |
| Fibre | 0.3 g | 1 g |
| Sodium | 487.5 mg | 1949.8 mg |
Computed from the matched ingredient data rather than entered by hand, with 100% of ingredients matched. Treat it as a close estimate, not a clinical figure.
How it tastes
- Salty
- 4 out of 5
- Sweet
- 1 out of 5
- Sour
- 3 out of 5
- Umami
- 4 out of 5
- Spicy
- 2 out of 5
- Herbal
- 3 out of 5
- Rich
- 3 out of 5
Texture
Mood
Good for
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