Name: Crudo with Yuzu Kosho and Tomatillos
Prep time: 15 min
Total time: 15 min
Cuisine: Japanese-Mexican Fusion
Ingredients: 6 oz sashimi-grade white fish (hamachi, snapper, or fluke), thinly sliced; 4 fresh tomatillos, husked and halved; 1 small garlic clove; 1 tablespoon yuzu kosho (green preferred); 1 tablespoon lime juice; 1 tablespoon rice vinegar; 1 tablespoon olive oil; 1/2 teaspoon salt; 2 radishes, thinly sliced; 1 small jalapeño, thinly sliced; 1 scallion, finely chopped; Chili oil, for drizzling

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Crudo with Yuzu Kosho and Tomatillos is a strikingly fresh spring appetizer that fuses Japanese and Mexican flavors into one elegant dish. Featuring sashimi-grade white fish layered over a vibrant tomatillo-lime sauce with a bold kick of green yuzu kosho, this dish is finished with crisp radishes, jalapeños, scallions, and a drizzle of chili oil. It’s the perfect balance of brightness, spice, and delicate texture—ideal for warm-weather entertaining or a sophisticated light starter.

Why You’ll Love This Recipe

This crudo is a celebration of contrast and balance: the cool, buttery fish against the zesty, peppery tomatillo-yuzu dressing, and the fresh crunch of radish and jalapeño. It’s a no-cook recipe that feels refined yet effortless and is ready in just 15 minutes. The combination of citrus, heat, and umami makes every bite bold, balanced, and incredibly refreshing—perfect for impressing guests or indulging in a gourmet moment at home.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

sashimi-grade white fish (hamachi, snapper, or fluke), thinly sliced
fresh tomatillos, husked and halved
garlic clove
yuzu kosho (green preferred)
lime juice
rice vinegar
olive oil
salt
radishes, thinly sliced
jalapeño, thinly sliced
scallion, finely chopped
chili oil, for drizzling

Directions

In a blender or food processor, combine the tomatillos, garlic, yuzu kosho, lime juice, rice vinegar, olive oil, and salt. Blend until smooth and bright green.
Spread a generous spoonful of the tomatillo-yuzu sauce onto a serving plate in an even layer.
Carefully arrange the thin slices of raw fish over the sauce, slightly overlapping if needed.
Garnish the fish with radish slices, jalapeño rounds, and chopped scallions.
Drizzle a small amount of chili oil over the top for a touch of heat and visual appeal.
Serve immediately as a refined appetizer or shared starter.

Servings and timing

Servings: 2 servings
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Calories: Approximately 210 kcal per serving

Variations

Citrus Swap: Replace lime juice with yuzu juice for an even more authentic Japanese flavor.
Fruit Element: Add thin slices of green apple or mango for a sweet contrast.
Herb Twist: Garnish with fresh cilantro or shiso leaves for an added aromatic touch.
Crunch Factor: Top with crispy shallots or toasted sesame seeds for texture.
Alternate Fish: Use thinly sliced scallops, tuna, or salmon depending on availability and preference.

Storage/Reheating

Storage: This dish is best prepared fresh and served immediately.
Refrigeration: If needed, store assembled crudo for no more than 30 minutes in the refrigerator before serving.
Freezing: Not suitable for freezing.
Reheating: Not applicable—this dish should be served cold.

FAQs

What is yuzu kosho?

Yuzu kosho is a Japanese condiment made from fermented chili peppers, yuzu citrus zest, and salt. It adds a unique, spicy-citrusy flavor to dishes.

Can I use cooked fish instead?

For the traditional crudo experience, raw sashimi-grade fish is preferred. However, lightly seared or poached fish can be used for a similar flavor profile.

How can I ensure the fish is safe to eat raw?

Use only sashimi- or sushi-grade fish from a trusted fishmonger. Keep the fish chilled and consume shortly after preparation.

Can I make the sauce ahead of time?

Yes, the tomatillo-yuzu sauce can be made up to one day in advance and stored in the refrigerator.

Is this dish spicy?

The heat level is mild to moderate and adjustable. Use less yuzu kosho and jalapeño for a milder dish.

What should I serve with crudo?

Serve with crispy crackers, thin toast points, or as part of a seafood platter with sparkling wine or sake.

Can I substitute tomatillos?

Green tomatoes can be used if tomatillos are unavailable, though the flavor will be less tangy.

What kind of chili oil works best?

Use a high-quality chili oil with minimal sediment for a clean drizzle and balanced heat.

Is this recipe gluten-free?

Yes, all ingredients in this recipe are naturally gluten-free.

Can I serve this as a main dish?

While traditionally an appetizer, it can be scaled up and served with rice or a light salad for a small main course.

Conclusion

Crudo with Yuzu Kosho and Tomatillos is a refined, flavor-forward appetizer that effortlessly blends Japanese precision with Mexican zest. With its bright, herbaceous sauce and delicate slices of raw fish, this dish is as visually stunning as it is delicious. Ready in minutes, it’s perfect for entertaining or elevating an everyday meal with clean, seasonal ingredients and a bold touch of spice.

Crudo with Yuzu Kosho and Tomatillos

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Author: Mari
Total Time: 15 minutes
Yield: 2 servings
Diet: Gluten Free

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Description

This Crudo with Yuzu Kosho and Tomatillos is a bold and refreshing spring appetizer. Featuring sashimi-grade white fish layered over a zesty tomatillo-lime sauce blended with spicy green yuzu kosho, it’s topped with crunchy radishes, jalapeños, scallions, and a drizzle of chili oil. A vibrant Japan-meets-Mexico fusion dish perfect for warm-weather entertaining.