Yellowtail Crudo With Citrus and Avocado

Name: Yellowtail Crudo With Citrus and Avocado
Yield: Serves 2
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)

By Zach Pollack

February 26, 2016

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Photo by Peden & Munk

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.

Ingredient Info

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

Recipe notes

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