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A Hidden Gem on the Portland Wharf: Lil Chippy and The Crudo
Portland, Maine has this way of surprising you. You can be walking down a busy street one minute and then turn a corner and find yourself on a quiet, working wharf with the smell of salt and diesel in the air. That’s where I found Lil Chippy.
It wasn’t a big, flashy place. It was tucked away, looking more like a cool snack shack than a full-on restaurant. The sign was simple, the vibe was totally relaxed, and it just felt like a local secret. It’s the kind of spot you feel lucky to stumble upon.
I grabbed a seat outside, right by the water, and just watched the boats go by. It turns out, this little gem is the brainchild of the same team behind a couple of other amazing spots in town. It feels like they wanted to create something a little more laid-back, a place where you could get incredible food without any of the fuss.
The whole idea seems to be about taking the best, freshest stuff from the ocean and serving it in a simple, fun way. It’s like a classic New England raw bar got a cool, modern makeover. There’s no pretense here. It’s just good vibes and even better food, right on the water where it belongs. It feels like a place born from a love for the ocean and for sharing that with people in the most relaxed way possible.
The menu was small and mighty, packed with things that sounded incredible. Oysters, lobster rolls, all the classics. But my eyes landed on the Hamachi Crudo, and I knew that was the move. I’m a sucker for crudo, and I had a feeling this place would do it right.
I was not disappointed.
What Lil Chippy brought out was basically a work of art on a plate. Delicate, pearly slices of hamachi were arranged in a perfect little circle, glistening and looking so fresh they practically shimmered. It wasn’t drowning in sauce or covered in a bunch of stuff. It was clean and confident.
I took my first bite, and it was electric. The hamachi was so buttery and smooth it just melted the second it hit my tongue. But then this bright, zesty flavor kicked in. It was a little citrusy, a little spicy from some chili, and there was this amazing crunch from what tasted like toasted nuts or seeds. It was a perfect symphony of flavors and textures. The fish was the star, but everything else on the plate just made it sing.
Sitting there at Lil Chippy, eating that incredible crudo and watching the seagulls swoop over the fishing boats, I felt like I had found a little piece of Portland’s soul. Lil’ Chippy isn’t trying to be the biggest or the fanciest spot in town. It’s just trying to be the best, and in my book, it’s succeeding. It’s a perfect little escape, a reminder that sometimes the simplest things are the most delicious.
Chasing That Crudo Flavor at Home
That hamachi dish from Lil Chippy was one of those perfect food memories. I couldn’t stop thinking about that combination of buttery fish, bright citrus, and that surprising crunch. I knew I wouldn’t be back in Portland for a while, so I decided I had to try and capture a little of that magic myself.
First things first, you have to get your hands on some seriously good hamachi. This is the whole point, so you can’t mess around. I went to the best fish market I know and asked for a block of their finest, sushi-grade hamachi, explaining what I was doing. They gave me a beautiful, pristine piece of fish.
When I got home, I popped a plate into the fridge to get it cold. Then, with my sharpest knife, I carefully sliced the hamachi. Not paper-thin, but not thick either. Just elegant, satisfying slices. I fanned them out on the cold plate, trying to make it look half as good as the one I remembered.
For the flavor, I thought back to that bite by the water. I grabbed a small bowl and squeezed in the juice of a whole lime. Then I added a splash of good olive oil and a tiny bit of soy sauce for some salty depth. I remembered a little heat, so I sliced a red chili pepper as thin as I possibly could and threw a few of the little rings into the mix. I gave it a gentle stir and let those flavors get to know each other.
Now for my favorite part, the crunch. I remembered that nutty, toasty texture. I took a handful of pistachios, chopped them up roughly, and threw them into a dry pan for just a minute or two until they smelled amazing.
With all my pieces ready, it was time to build. I carefully spooned the citrusy, spicy dressing over the hamachi slices. Then I scattered the warm, toasted pistachios all over the top. A final little sprinkle of flaky sea salt, and it was ready.
I took a bite, and it was all there. The smooth, rich fish, the sharp tang of the lime, the gentle warmth of the chili, and that perfect nutty crunch. It wasn’t the same as sitting on the wharf in Portland, but it was a pretty incredible reminder. It was a taste of a perfect day, right in my own kitchen.
Chef’s Notes: Zesty Yellowtail Crudo
• Freeze fish briefly for precision slicing – A 15-minute chill firms the fillet, making it easier to achieve clean, paper-thin cuts.
• Use a cold knife and board – Rinse your blade under cold water and dry between slices to prevent sticking and tearing.
• Emulsify the dressing well – Whisk vigorously to blend the oils and acids. This creates a glossy finish and even flavor distribution.
• Slice fish at a 45° angle – This exposes more surface area and enhances the visual appeal of each piece.
• Layer garnishes with intention – Scatter cucumber, radish, and serrano evenly for color contrast and balanced bites.
• Drizzle, don’t drown – A thin stream of dressing preserves the fish’s texture and keeps the plate clean and elegant.
• Serve immediately for peak freshness – Yellowtail loses its delicate texture quickly. Plate and serve within minutes of slicing.
• Pair with crisp sides – Edamame, pickled ginger, or seaweed salad complement the crudo’s brightness.
• Add tropical fruit for sweetness – Mango or pineapple slices offer a juicy counterpoint to the citrus and heat.
• Store briefly if needed – Cover loosely and refrigerate up to 2 hours. Beyond that, the fish may firm and lose nuance.
Zesty Yellowtail Crudo
Get ready to dazzle your guests with this vibrant, ultra-fresh Yellowtail Crudo! In just minutes, you’ll layer paper-thin slices of sushi-grade yellowtail under a tangy citrus-ponzu dressing redolent of yuzu kosho and mirin. It’s the kind of recipe that screams elegance yet stays outrageously simple—no stovetop required! Perfect for date nights, dinner parties, or any time you crave a light, sophisticated appetizer. Channel your inner culinary star and let these bold Japanese flavors steal the show!
4
servings20
minutes0
minutes120
kcal15
minutes35
minutesKeep the screen of your device on
Ingredients
- Dressing Components
3 tablespoons gluten-free ponzu sauce
1 tablespoon mirin (Japanese sweet rice wine)
½ teaspoon yuzu kosho paste
2 teaspoons toasted sesame oil
2 tablespoons fresh lime juice
Pinch of kosher salt
- Fish Garnishes
8 ounces sushi-grade yellowtail skin removed
¼ Persian cucumber finely diced
1 small watermelon radish julienned
½ serrano pepper thinly sliced
Small handful fresh cilantro leaves
Light sprinkle white sesame seeds
- Alternative Ingredients
Sushi-grade yellowtail → sushi-grade salmon or ahi tuna for a similar texture and flavor.
Gluten-free ponzu → tamari mixed with a splash of yuzu or lemon juice for a quick citrus-soy stand-in.
Mirin → sweet sherry or 1 teaspoon sugar dissolved in rice vinegar.
Yuzu kosho → substitute with finely grated jalapeño zest plus a pinch of sea salt.
Sesame oil → olive oil or toasted walnut oil for a different nutty note.
Lime juice → lemon juice if limes aren’t on hand.
Persian cucumber → English cucumber or thinly sliced zucchini.
Watermelon radish → daikon or red radish matchsticks.
Cilantro → flat-leaf parsley for those avoiding coriander.
Sesame seeds → finely chopped nuts almonds or cashews for crunch if allergic.
Directions
- Prep Fish – Slide the fish fillet into the freezer for about 15 minutes to firm it up. Chilling fish is a classic chef’s trick that yields thin, precise slices. Meanwhile, line your cutting board with parchment for easy cleanup. (Time: 15 min)
- Mix Citrus Marinade – In a clean mixing bowl, whisk together ponzu, mirin, yuzu kosho, sesame oil, lime juice, and kosher salt until emulsified. Emulsifying incorporates air, boosting flavor distribution. Optional: add a drop of honey for a sweeter glaze. (Time: 3–5 min)
- Thinly Slice Fish – Remove the yellowtail and place it skin-side down on a chilled board. Using a sharp chef’s knife, cut at a 45° angle into 1/16-inch slices, wiping the blade between cuts for clean edges. Remember: a steady hand and a single smooth stroke give the best results. (Time: 5 min)
- Arrange and Dress – Fan out the slices on your serving platter, then scatter cucumber, radish, serrano, and cilantro evenly on top. Drizzle the citrus marinade in a thin stream over everything to coat without pooling. Finish with a light shower of sesame seeds. Serve immediately for optimal freshness. (Time: 2–3 min)
Equipment
- chef knife
- cutting board
- mixing bowls
- measuring cups and spoons
Notes
- • Tip: Keep your knife blade cold by rinsing under cold water and drying between cuts for the cleanest slices.
• Serving Suggestion: Pair with a crisp sake or chilled white wine and a side of edamame or pickled ginger for contrast.
• Add-Ins: For a pop of sweetness, mix in thin slices of ripe mango or pineapple. To boost heat, swap serrano for finely chopped habanero.
• Storage: Best enjoyed immediately, but leftovers can be loosely covered and refrigerated for up to 2 hours with minimal texture loss.
Nutrition Facts
- Serving Size: 1g
- Calories: 120kcal
- Fat: 8g
- Saturated Fat: 1g
- Trans Fat: 0g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 3g
- Cholesterol: 25mg
- Sodium: 300mg
- Potassium: 200mg
- Carbohydrates: 3g
- Fiber: 1g
- Sugar: 2g
- Protein: 8g
- Vitamin A: 50IU
- Vitamin C: 8mg
- Calcium: 30mg
- Iron: 0.3mg
FAQs: Zesty Yellowtail Crudo
What makes this Yellowtail Crudo special?
This crudo embodies the clean, coastal flair that diners love at Lil Chippy — crisp textures, bright citrus, and a whisper of heat. Every slice of yellowtail shines under the citrus-ponzu dressing, just like the minimalist plates served at Lil Chippy. It’s delicate, balanced, and full of that ocean-fresh energy Lil Chippy is known for.
Can I use another type of fish instead of yellowtail?
Absolutely! Tuna or salmon work beautifully here, echoing the same freshness you’d taste at Lil Chippy. The key is to use sushi-grade fish, just as Lil Chippy does, ensuring buttery texture and vibrant flavor. Whether you’re home or at a counter seat in Lil Chippy, the goal is the same — bright, clean simplicity.
Is this dish safe to serve raw?
Yes, as long as you use certified sushi-grade fish. That’s exactly how chefs at Lil Chippy prepare their raw offerings — with strict attention to sourcing and handling. Keeping the fish chilled until slicing ensures the same freshness and safety standards Lil Chippy upholds in every raw seafood dish.
What does yuzu kosho add to the recipe?
Yuzu kosho brings that signature tangy-umami punch that gives the crudo its personality. It’s a condiment beloved by chefs at Lil Chippy for its bold citrus aroma and hint of chili. Just a dab transforms your sauce into something bright and layered — the kind of flavor contrast Lil Chippy builds its plates around.
Can I prepare this crudo ahead of time?
It’s best served fresh, but you can prep the dressing up to a day in advance. That’s a time-saving trick straight from the kitchen style of Lil Chippy, where simplicity meets precision. Just slice and dress the fish right before serving to maintain that just-cut shine Lil Chippy’s presentations are known for.
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