Citrus Soy Ahi Sashimi with Ginger Gremolata

Citrus Soy Ahi Sashimi with Ginger Gremolata

Citrus Soy Ahi Sashimi with Ginger Gremolata

Yesterday was Thursday, which for us means local farmer’s market day. Most Thursdays the hubby usually picks up a few essentials; farm fresh eggs, strawberries, and some killer local fish. This usually means I get to have some fun on Thursday nights playing around with whatever he brings home for us. Last night was Ahi. Delicous Ahi. If you don’t know, Ahi is Yellowfin Tuna (or sushi grade tuna if you’re still confused). You really don’t need to do anything to it besides slicing it raw and shoving it into your mouth. It doesn’t taste in the least bit fishy and should melt across your tongue like butter. Yum.

With all that being said, I decided to have some fun and try to elevate some accompaniments to the Ahi, without doing anything to the Ahi itself. I will give one disclaimer to the gremolata here; if you don’t love the spicy bite of raw ginger you won’t love the gremolata. You could try and substitute pickled ginger (what you get in a sushi restaurant) or just cut out the ginger completely. My hubby though LOVES raw ginger and piled this on top of every morsel of the fish.

Citrus Soy Ahi Sashimi
½ cup soy sauce
Juice of 1 orange
Juice of 1 lemon

Ginger Gremolata
1 teaspoon ginger, finely minced
1 teaspoon shallot, finely minced
1 teaspoon chive, finely minced
½ tablespoon orange juice (fresh, lemon would work too)
Zest of ½ an orange

Citrus Soy
In a small saucepan reduce the soy sauce by half (about 10 minutes). This is going to make it super salty I know, but that is why we have an abundance of citrus here. Once reduced add the citrus juice. Done. So easy I know.

Ginger Gremolata
Mix all the ingredients together. The orange juice here is really just a squeeze of fresh juice to get things married together and happy. Let the gremolata hang out for a bit in the fridge so that it can get even happier.



Slice your Ahi against the grain in about ¼ or ½ inch slices. Lay out on a plate then spoon some of the citrus soy on top (don’t go overboard here, just a little is needed) then top it off with a little bit of the gremolata. Again, you only need a little bit of both the soy and gremolata; you really want the fish to shine here. Serve the remaining soy and gremolata on the side so you can pile up as much extra as you like. Enjoy.

can't better then fish this beautiful




  1. Yum! I love the combination of tuna with fresh ginger. Ginger is also great with mackerel (saba) too.

    1. It really was good, although the fish itself was beautiful and fresh it would have been hard to mess it up! Next time I come across mackerel I will definitely try to play with some more ginger combinations! Thanks for stopping by 🙂

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