Baby Yellowtail Crudo Recipes

YELLOWTAIL CRUDO WITH CITRUS AND AVOCADO

Yellowtail Crudo With Citrus and Avocado image

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.

Provided by Zach Pollack

Categories Bon Appétit Appetizer Fish Seafood Avocado Ginger Lime Radish Chile Shallot Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free

Yield Serves 2

Number Of Ingredients 14

Ingredients

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)

Steps:

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.

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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 ½" slices (use a sharp blade and aim for one long, clean stroke). Cut each slice crosswise into ½" pieces.
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