LibreRecipes

Yellowtail Crudo With Citrus and Avocado

Rating

If you can’t find yuzu kosho, combine 1 1/2 tsp. lemon juice, 1/2 tsp. orange juice, and a pinch each of finely chopped serrano and kosher salt.

1 avocado

1 clove garlic, chopped

1 tablespoon crème fraîche or sour cream

2 serrano chiles, seeded, finely chopped, divided

2 tablespoons fresh lime juice, divided

Kosher salt

4 ounces sashimi-grade skinless, boneless yellowtail fillet

2 teaspoons olive oil

1 teaspoon fish sauce

1 teaspoon finely chopped shallot

1/2 teaspoon finely grated peeled ginger

1/2 teaspoon yuzu kosho

1 radish, trimmed, thinly sliced

Cilantro leaves with tender stems and thin fancy crackers or crispbread (for serving)

Mash avocado with garlic, crème fraîche, half of serranos, and 1 Tbsp. lime juice in a small bowl until mixture is mostly smooth; season with salt.
Hold your knife at a 45° angle and slice fish with the grain into 1/2" slices (use a sharp blade and aim for one long, clean stroke). Cut each slice crosswise into 1/2" pieces.
Combine oil, fish sauce, shallot, ginger, yuzu kosho, remaining serrano, and remaining 1 Tbsp. lime juice in a medium bowl. Add yellowtail, season with salt, and gently toss crudo to combine.
Spread avocado mixture on plates. Top with yellowtail, radish, and cilantro. Serve with crackers.