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Yellowtail Crudo with Citrus and Avocado

Yellowtail Crudo with Citrus and Avocado

If you can’t find yuzu kosho, combine 1½ tsp. orange juice, and a pinch each of finely chopped serrano and kosher salt.


  • 1 tablespoon crème fraîche or sour cream
  • 2 serrano chiles, seeded, finely chopped, divided
  • 2 tablespoons fresh lime juice, divided
  • 4 ounces sashimi-grade skinless, boneless yellowtail fillet
  • 1 teaspoon finely chopped shallot
  • ½ teaspoon finely grated peeled ginger
  • 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.

Recipe Preparation

  • 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.

Recipe by Zach Pollack, Alimento, Los Angeles, CA,

Nutritional Content

Calories (kcal) 320 Fat (g) 25 Saturated Fat (g) 5 Cholesterol (mg) 40 Carbohydrates (g) 12 Dietary Fiber (g) 7 Total Sugars (g) 2 Protein (g) 16 Sodium (mg) 340Reviews Section

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