YELLOWTAIL CRUDO WITH CITRUS AND AVOCADO

Yellowtail Crudo With Citrus And Avocado image

Number Of Ingredients 15

1 Avocado
1 Garlic clove
1 tablespoon Creme fraiche
2 Serrano chiles, seeded, finely chopped
2 tablespoons Fresh lime juice, divided
1 Kosher salt
4 ounces Yellowtail, boneless, skinless, sashimi grade
1 teaspoon Fish sauce
2 teaspoons Olive oil
1 teaspoon Shallot, finely chopped
1/2 teaspoon Ginger, peeled, finely grated
1/2 teaspoon Yuzo kosho
1 Radish, trimmed, finely sliced
1 Cilantro leaves with tender stems
1 Thin fancy crackers or crispbread

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.