Name: Yellowtail Crudo
Prep time: 20 min
Total time: 20 min
Yield: Serves 4
Ingredients: 12 oz sashimi-grade yellowtail (hamachi), thinly sliced; 2 tablespoons extra virgin olive oil; 1 tablespoon fresh lemon juice; 1 tablespoon fresh lime juice; 1 tablespoon yuzu juice (or additional lemon juice); 1 teaspoon flaky sea salt; 1/4 teaspoon freshly ground black pepper; 1 shallot, thinly sliced; 1 jalapeño, seeds removed and thinly sliced; 2 tablespoons fresh chives, finely chopped; 1 tablespoon fresh cilantro leaves; 1 teaspoon toasted sesame seeds

Instructions

Prepare the fish

Ensure the yellowtail is very cold. Using a sharp knife, slice the fish against the grain into thin pieces about 1/8-inch thick. Arrange the slices on chilled serving plates.
Create the citrus dressing

In a small bowl, whisk together the olive oil, lemon juice, lime juice, and yuzu juice until well combined. Season with a pinch of salt and pepper to taste.
Prepare the garnishes

Thinly slice the shallot and jalapeño. Chop the chives and prepare the cilantro leaves. Have all garnishes ready for assembly.
Assemble the crudo

Drizzle the citrus dressing over the yellowtail slices. Distribute the sliced shallots and jalapeños evenly over the fish.
Final touches

Sprinkle with sea salt and freshly ground black pepper. Scatter the chopped chives, cilantro leaves, and toasted sesame seeds over the top. Serve immediately.

Yellowtail Crudo

Ingredients

Instructions

Nutritional Information