Yellowtail Crudo With Yuzu Kosho & Avocado Cream: Get the Recipe & Meet Your New Favorite Ingredient! by Chef Gigi

If you finish every dish, night after night, with a dash of salt and pepper or chili flakes, it's time you met yuzu kosho, the Japanese paste made from combining yuzu, chiles and salt. This liquid gold is like dropping a flavor bomb on everything. Perfect with this yellowtail tuna and avocado cream! 

You’ll need: 

• 1 avocado
• 1 garlic clove, chopped
• 1 tablespoon crème fraîche
• 1 Serrano chile, seeded and finely chopped
• 2 tablespoons fresh lime juice
• kosher salt
• 4 ounces sashimi-grade skinless, boneless yellowtail fillet
• 2 teaspoons olive oil
• 1 teaspoon fish sauce or soy 
• 1 teaspoon finely chopped shallot
• 1/2 teaspoon finely grated peeled ginger
• 1/2 teaspoon yuzu kosho*
• 1 radish, trimmed and thinly sliced
• cilantro leaves with tender stems
• thin crackers

Here’s how to make it:

1. Mash avocado with garlic, crème fraîche, half of the serranos and 1 tablespoon lime juice in a small bowl until mixture is mostly smooth. Season with salt. Keep chilled.
2. Hold your knife at a 45-degree angle and slice fish with the grain into 1/2-inch slices (use a sharp blade and aim for one long, clean stroke).
3. Combine oil, fish sauce, shallot, ginger, yuzu kosho, remaining serrano and remaining lime juice in a medium bowl. Add yellowtail, season with salt and gently toss to combine.
4. Spread chilled avocado mixture on plates. Top with yellowtail, radish and cilantro. Serve with crackers.

Variations: 

• Spoon the avocado cream into shot glasses and top with the yellowtail, radish and cilantro. 
• Fresh dill could be substituted for the cilantro and radish.
• Don't eat raw fish? Use cooked shrimp instead. 

*If you can’t find yuzu kosho, combine 1 1/2 teaspoons lemon juice, 1/2 teaspoon orange juice and a pinch each of finely chopped serrano and kosher salt.

Crudo (pronounced "crew-doh"): The word, which means raw in Italian and Spanish, refers to the preparation of slicing fish thinly, then drizzling it with oil, acid and seasonings.