Yellowtail Crudo With Citrus and Avocado

Name: Yellowtail Crudo With Citrus and Avocado
Yield: 2 Servings
Ingredients: 1 avocado; 1 garlic clove, 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; ½ teaspoon finely grated peeled ginger; ½ teaspoon yuzu kosho; 1 radish, trimmed, thinly sliced; Cilantro leaves with tender stems and thin fancy crackers or crispbread (for serving); Yuzu kosho can be found at Japanese markets and some specialty foods stores.

Zach Pollack2 ServingsSource

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Yellowtail Crudo With Citrus and Avocado

Ingredients

1 avocado

1 garlic clove, 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

½ teaspoon finely grated peeled ginger

½ teaspoon yuzu kosho

1 radish, trimmed, thinly sliced

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

Yuzu kosho can be found at Japanese markets and some specialty foods stores.

Method

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.

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.