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)

Ingredient Info

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