Yellowtail Crudo Recipe

Time20m

Serves2

thinly sliced yellowtail, serrano, cilantro, citrus ponzu sauce (*contains raw fish)

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Ingredients

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1
Prepare the Yellowtail
Using a sharp knife, thinly slice the yellowtail fillet into sashimi-style pieces, about 1/4 inch thick. Arrange them on a chilled plate in a single layer.
2
Slice the Serrano Pepper
Remove the stem from the serrano pepper and slice it thinly. If you prefer less heat, remove the seeds before slicing.
3
Chop the Cilantro
Rinse the cilantro under cold water to remove any dirt. Pat dry with a paper towel and roughly chop the leaves.

4
Combine Sauce Ingredients
In a small bowl, whisk together the soy sauce, yuzu juice, rice vinegar, mirin, and sesame oil until well combined.

5
Assemble the Dish
Drizzle the citrus ponzu sauce over the sliced yellowtail. Scatter the thinly sliced serrano pepper and chopped cilantro on top of the fish for garnish.
6
Serve
Serve immediately, optionally with additional ponzu sauce on the side for dipping.