Yellowtail Crudo With Citrus And Avocado
Serves: 4
Hosea Feil
1 January 1970
Based on User reviews:
56
Spice
53
Sweetness
53
Sourness
48
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1
Avocado1 clove
Garlic (chopped)2 tbsps
Lime Juice (fresh, divided)2 tsps
Olive Oil1 tsp
Fish Sauce1 tsp
Shallot (finely chopped)Directions:
1
Mash avocado with garlic, crème fraîche, half of serranos, and 1 Tbsp
2
Lime juice in a small bowl until mixture is mostly smooth; season with salt
3
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)
4
Cut each slice crosswise into 1/2" pieces
5
Combine oil, fish sauce, shallot, ginger, yuzu kosho, remaining serrano, and remaining 1 Tbsp
6
Lime juice in a medium bowl
7
Add yellowtail, season with salt, and gently toss crudo to combine
8
Spread avocado mixture on plates
9
Top with yellowtail, radish, and cilantro
10
Serve with crackers
11
Mash avocado with garlic, crème fraîche, half of serranos, and 1 Tbsp
12
Lime juice in a small bowl until mixture is mostly smooth; season with salt
13
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)
14
Cut each slice crosswise into 1/2" pieces
15
Combine oil, fish sauce, shallot, ginger, yuzu kosho, remaining serrano, and remaining 1 Tbsp
16
Lime juice in a medium bowl
17
Add yellowtail, season with salt, and gently toss crudo to combine
18
Spread avocado mixture on plates
19
Top with yellowtail, radish, and cilantro
20
Serve with crackers