Yellowtail Tartare Recipe
With avocado, jalapeño, and yuzu soy
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Ingredients
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Main Ingredients
Garnish Ingredients
Method
Preparation
- 1
Prepare the Yellowtail
Using a sharp knife, cut the yellowtail fish into small cubes (about 1/4 inch). Make sure the fish is fresh and sushi-grade for safety.
- 2
Prepare the Jalapeño
Slice the jalapeño in half, remove the seeds (if you prefer less heat), and finely chop it. Adjust the quantity based on your heat preference.
- 3
Mixing
- 4
Combine Ingredients
In a mixing bowl, combine the cubed yellowtail, chopped jalapeño, mashed avocado, yuzu juice, and soy sauce. Gently fold the ingredients together to avoid mashing the fish and avocado.
Plating
- 5
Plate the Tartare
Using a ring mold or a small bowl, scoop the tartare mixture into the center of a plate. Gently press down to shape it. Remove the mold carefully.
- 6
Garnish
Top the tartare with microgreens and sprinkle sesame seeds on top if desired for extra flavor and presentation.
