Yellowtail Crudo With Citrus And Avocado Recipes
YELLOWTAIL CRUDO WITH CITRUS AND AVOCADO
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.
Provided by Zach Pollack
Categories Bon Appétit Appetizer Fish Seafood Avocado Ginger Lime Radish Chile Shallot Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 14
Steps:
- 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 1/2" slices (use a sharp blade and aim for one long, clean stroke). Cut each slice crosswise into 1/2" 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.
YELLOWTAIL CRUDO WITH CITRUS AND AVOCADO
Number Of Ingredients 15
Steps:
- 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.
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