Yellowtail Crudo Recipe
Calabrian chili unagi, orange supreme, yuzu aioli, preserved lemon
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Ingredients
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Crudo Ingredients
Method
Preparation Instructions
Prepare the Yuzu Aioli
In a small bowl, mix together the mayonnaise, yuzu juice, and a pinch of salt and black pepper. Adjust seasoning to taste. Set aside.
Slice the Yellowtail
Using a sharp knife, slice the yellowtail fish into thin sashimi-style pieces. Arrange them neatly on a serving plate.
Prepare the Calabrian Chili Unagi Sauce
In a small bowl, mix the Calabrian chili paste and unagi sauce until well combined.
Add Orange Supreme
Place the orange supreme segments on top of the yellowtail slices.
Drizzle the Sauces
Drizzle the Calabrian chili unagi sauce over the yellowtail and orange segments.
Finish with Yuzu Aioli and Preserved Lemon
Spoon the yuzu aioli over the dish and sprinkle the finely chopped preserved lemon on top.
Garnish and Serve
Garnish with microgreens and serve immediately.