Yellowtail Crudo With Citrus and Avocado
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Zach Pollack
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.
Ingredients
1 avocado
1 clove garlic, chopped
1 tablespoon crème fraîche or sour cream
2 serrano chiles, seeded, finely chopped, divided
2 tablespoons fresh lime juice, divided
Kosher salt
4 ounces sashimi-grade skinless, boneless yellowtail fillet
2 teaspoons olive oil
1 teaspoon fish sauce
1 teaspoon finely chopped shallot
1/2 teaspoon finely grated peeled ginger
1/2 teaspoon yuzu kosho
1 radish, trimmed, thinly sliced
Cilantro leaves with tender stems and thin fancy crackers or crispbread (for serving)
Instructions
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.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment