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YellowtailEasyRaw

Yellowtail Crudo

Sashimi-style yellowtail with yuzu kosho, micro cilantro, jalapeño, and a drizzle of good olive oil. Only make this with sushi-grade same-day catch.

Prep: 15 min Total: 15 minServes
4

Ingredients

  • •¾ lb sushi-grade yellowtail loin, very cold
  • •1 tbsp yuzu kosho (green or yellow)
  • •2 tbsp high-quality extra virgin olive oil
  • •1 tbsp fresh yuzu or lime juice
  • •½ jalapeño, sliced paper-thin
  • •1 tbsp micro cilantro or thinly sliced scallion greens
  • •Flaky sea salt (Maldon)
  • •Toasted sesame seeds (optional)

Instructions

  1. 1Place yellowtail in the freezer for 15 minutes to firm it up for easier slicing.
  2. 2Using a sharp knife, slice fish against the grain into ¼-inch pieces. Arrange on a chilled plate.
  3. 3Whisk together olive oil, yuzu juice, and yuzu kosho.
  4. 4Drizzle sauce over fish.
  5. 5Top with jalapeño slices, micro cilantro, and a pinch of flaky salt.
  6. 6Serve immediately.

Pro Tips

Only make this dish if the fish was caught that day. A sharp knife is essential — a dull blade will tear the flesh. Keep everything cold until the moment you plate.

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