Yellowtail Crudo With Yuzu Kosho & Avocado Cream: Get the Recipe & Meet Your New Favorite Ingredient! by .. ..
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!
- 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:
- 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.
- 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).
- 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.
- Spread chilled avocado mixture on plates. Top with yellowtail, radish and cilantro. Serve with crackers.
- 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.
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