Yellowtail Crudo With Citrus And Avocado

• 1 avocado
• 1 clove garlic, chopped
• 1 tablespoon creme fraiche or sour cream
• 2 serrano chiles, seeded, finely chopped, divided
• 2 tablespoons fresh lime juice, divided
• Kosher salt
• 4 ounces sashimi-grade skinless, boneless yellowtail fillet
• 2 teaspoons olive oil
• 1 teaspoon fish sauce
• 1 teaspoon finely chopped shallot
• 1/2 teaspoon finely grated peeled ginger
• 1/2 teaspoon yuzu kosho
• 1 radish, trimmed, thinly sliced
• Cilantro leaves with tender stems and thin fancy crackers or crispbread (for serving)

1. Mash avocado with garlic, creme fraiche, half of serranos, and 1 Tbsp. lime juice in a small bowl until mixture is mostly smooth; season with salt.
2. Hold your knife at a 45u0b0 angle and slice fish with the grain into 1/2" slices (use a sharp blade and aim for one long, clean stroke). Cut each slice crosswise into 1/2" pieces.
3. Combine oil, fish sauce, shallot, ginger, yuzu kosho, remaining serrano, and remaining 1 Tbsp. lime juice in a medium bowl. Add yellowtail, season with salt, and gently toss crudo to combine.
4. Spread avocado mixture on plates. Top with yellowtail, radish, and cilantro. Serve with crackers.

avocado, clove garlic, crueme fraueeche, serrano chiles, lime juice, kosher salt, olive oil, fish sauce, shallot, ginger, yuzu, radish, cilantro

Taken from www.epicurious.com/recipes/food/views/yellowtail-crudo-with-citrus-and-avocado (may not work)