Sashimi-grade yellowtail cured in a salt-sugar mixture, then thinly sliced and draped with a strawberry ponzu made with Roland Foods Vegan Ponzu. Finished with Thai chili and caviar for an umami-packed bite.
Why You'll Love Caviar & Strawberry Ponzu Crudo
This is not your average crudo. The salt-cured yellowtail delivers clean umami, while the strawberry ponzu made with Roland Foods Vegan Ponzu adds a bright, acidic punch with subtle sweetness. Finished with luxurious caviar and fresh herbs, it's the perfect harmony of texture, flavor, and elegance-ideal for entertaining or a refined first course.
Tips and Tricks
- Don't skip the air-drying step-it helps the ponzu cling to each slice without watering down the texture.
- Use a razor-sharp knife to slice the yellowtail cleanly and maintain its integrity.
- Make the ponzu ahead and let it chill to deepen the flavor.
Variations
- Add a splash of yuzu or Meyer lemon juice for citrusy lift.
- Use shiso leaves instead of cilantro for a more traditional Japanese profile.
- Dial up the heat with an extra Thai chili or drizzle of chili oil.
Substitutions
- Yellowtail can be swapped with sushi-grade fluke, snapper, or tuna.
- Use trout roe or smoked salmon roe in place of caviar for a similar effect.
- Jalapeño or serrano peppers can sub for Thai chili if needed.
Best Served With
- Sesame crackers, crispy rice chips, or taro chips
- A light cucumber-lime or radish salad
- Sparkling sake, dry rosé, or a chilled Sauvignon Blanc
How to Store Leftovers
- Store any remaining fish tightly wrapped in the fridge for up to 1 day.
- Do not reheat-serve cold only to preserve texture and freshness.
Common Questions
Can I skip the air-drying step?
Air drying is essential for the texture. Skipping it may result in a wet, less appealing surface.
Can I use a different fish for this crudo?
Yes, fluke, snapper, or tuna work well. Ensure it is sushi-grade.





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