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.
Ingredients
2 Servings
1
1
1
2
2
4
2
1
1
½
½
1
Ingredient Info
Preparation
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Step 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.
Step 2
Hold your knife at a 45° angle and slice fish with the grain into ½” slices (use a sharp blade and aim for one long, clean stroke). Cut each slice crosswise into ½” pieces.
Step 3
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.
Step 4
Spread avocado mixture on plates. Top with yellowtail, radish, and cilantro. Serve with crackers.
