Yellowtail Crudo* Recipe
kalamansi vinaigrette, avocado crema, pickled rhubarb, serrano
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Ingredients
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Crudo Ingredients
Method
Preparation Directions
- 1
Prepare the Yellowtail
Thinly slice the yellowtail fish into bite-sized pieces and arrange them on a chilled plate.
- 2
Make the Kalamansi Vinaigrette
In a small bowl, whisk together kalamansi juice, olive oil, and salt until well combined. Drizzle over the arranged yellowtail.
- 3
Prepare the Avocado Crema
In a blender, combine the avocado and lime juice. Blend until smooth and creamy. Adjust seasoning with salt to taste.
- 4
Assemble the Dish
Spoon dollops of avocado crema around the yellowtail. Scatter the sliced serrano pepper and pickled rhubarb over the dish for garnish.
- 5
Serve
Serve immediately to enjoy the fresh flavors.
