Yellowtail Crudo With Citrus and Avocado

Ingredients

• •1 whole avocado
• •1 clove garlic, chopped
• •1 tablespoon crème fraîche or sour cream
• •2 whole serrano chiles, seeded, finely chopped, divided
• •2 tablespoons fresh lime juice, divided
• •1 to taste Kosher salt
• •4 ounces sashimi-grade skinless, boneless yellowtail fillet
• •2 teaspoons olive oil
• •1 teaspoon fish sauce
• •1 teaspoon finely chopped shallot
• •½ teaspoon finely grated peeled ginger
• •½ teaspoon yuzu kosho
• •1 whole radish, trimmed, thinly sliced
• •1 to taste Cilantro leaves with tender stems and thin fancy crackers or crispbread

Cooking Instructions

1. 1.

   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.

   5 min

2. 2.

   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.

   5 min

3. 3.

   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.

   3 min

4. 4.

   Spread avocado mixture on plates. Top with yellowtail, radish, and cilantro. Serve with crackers.

   2 min