Yellowtail Crudo With Citrus and Avocado
A fresh and elegant appetizer featuring sashimi-grade yellowtail served with creamy avocado, citrus, and spicy serranos. This sophisticated raw fish dish combines Japanese and Mexican flavors for a bright, refreshing starter.
Ingredients
- •1 whole avocado
- •1 clove garlic, chopped
- •1 tablespoon crème fraîche or sour cream
- •2 whole serrano chiles, seeded, finely chopped, divided
- •2 tablespoons fresh lime juice, divided
- •1 to taste Kosher salt
- •4 ounces sashimi-grade skinless, boneless yellowtail fillet
- •2 teaspoons olive oil
- •1 teaspoon fish sauce
- •1 teaspoon finely chopped shallot
- •½ teaspoon finely grated peeled ginger
- •½ teaspoon yuzu kosho
- •1 whole radish, trimmed, thinly sliced
- •1 to taste Cilantro leaves with tender stems and thin fancy crackers or crispbread
Cooking Instructions
- 1.
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.
5 min
- 2.
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.
5 min
- 3.
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.
3 min
- 4.
Spread avocado mixture on plates. Top with yellowtail, radish, and cilantro. Serve with crackers.
2 min
