Yellowtail Crudo With Citrus and Avocado

Ingredients for Yellowtail Crudo With Citrus and Avocado

• 1 avocado

• 1 clove garlic, chopped

• 1 tablespoon crème fraîche or soured cream

• 2 serrano chillies, seeded, finely chopped, divided

• 2 tablespoons fresh lime juice, divided

• Kosher salt

• 110g sashimi-grade skinless, boneless yellowtail fillet

• 2 teaspoons olive oil

• 1 teaspoon fish sauce

• 1 teaspoon finely chopped shallot

• 1/2 teaspoons finely grated peeled ginger

• 1/2 teaspoons yuzu kosho

• 1 radish, trimmed, thinly sliced

• Coriander leaves with tender stems and thin fancy crackers or crispbread (for serving)

Mash avocado with garlic, crème fraîche, half of serranos, and 1 tablespoon 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 tablespoon 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 coriander. Serve with crackers.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.