YELLOWTAIL CRUDO WITH CITRUS AND AVOCADO

Yellowtail Crudo With Citrus and Avocado image

Provided by Zach Pollack

Yield Serves 2

Number Of Ingredients 14

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)

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.