Name: Yellowtail Crudo With Citrus and Avocado
Yield: 2 Servings
Ingredients: 1 avocado; 1 garlic clove, 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; ½ teaspoon finely grated peeled ginger; ½ teaspoon yuzu kosho; 1 radish, trimmed, thinly sliced; Cilantro leaves with tender stems and thin fancy crackers or crispbread (for serving); Yuzu kosho can be found at Japanese markets and some specialty foods stores.

Image may contain Cutlery Spoon Plant Food Dish and Meal

Yellowtail Crudo with Citrus and AvocadoPeden & Munk

If you can’t find yuzu kosho, combine 1½ tsp. lemon juice, ½ tsp. orange juice, and a pinch each of finely chopped serrano and kosher salt.

Recipe notes