INGREDIENTS
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1 avocado
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1 garlic clove, chopped
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1 tablespoon crème fraîche or sour cream
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2 serrano chiles, seeded, finely chopped, divided
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2 tablespoons fresh lime juice, divided
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Kosher salt
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4 ounces sashimi-grade skinless, boneless yellowtail fillet
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2 teaspoons olive oil
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1 teaspoon fish sauce
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1 teaspoon finely chopped shallot
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½ teaspoon finely grated peeled ginger
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½ teaspoon yuzu kosho
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1 radish, trimmed, thinly sliced
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Cilantro leaves with tender stems and thin fancy crackers or crispbread (for serving)
Ingredient Info
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Yuzu kosho can be found at Japanese markets and some specialty foods stores.