Yellowtail Crudo With Citrus and Avocado

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

Instructions

1. 1

   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.

2. 2

   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).

3. 3

   Cut each slice crosswise into 1/2" pieces.

4. 4

   Combine oil, fish sauce, shallot, ginger, yuzu kosho, remaining serrano, and remaining 1 Tbsp. lime juice in a medium bowl.

5. 5

   Add yellowtail, season with salt, and gently toss crudo to combine.

6. 6

   Spread avocado mixture on plates.

7. 7

   Top with yellowtail, radish, and cilantro.

8. 8

   Serve with crackers.