Yellowtail Crudo With Citrus And Avocado Recipes

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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

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.

YELLOWTAIL CRUDO WITH CITRUS AND AVOCADO



Yellowtail Crudo With Citrus And Avocado image

Number Of Ingredients 15

1 Avocado
1 Garlic clove
1 tablespoon Creme fraiche
2 Serrano chiles, seeded, finely chopped
2 tablespoons Fresh lime juice, divided
1 Kosher salt
4 ounces Yellowtail, boneless, skinless, sashimi grade
1 teaspoon Fish sauce
2 teaspoons Olive oil
1 teaspoon Shallot, finely chopped
1/2 teaspoon Ginger, peeled, finely grated
1/2 teaspoon Yuzo kosho
1 Radish, trimmed, finely sliced
1 Cilantro leaves with tender stems
1 Thin fancy crackers or crispbread

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 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.

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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.
  • 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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