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.
Ingredients
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6 oz sashimi-grade white fish (hamachi, snapper, or fluke), thinly sliced
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4 fresh tomatillos, husked and halved
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1 small garlic clove
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1 tablespoon yuzu kosho (green preferred)
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1 tablespoon lime juice
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1 tablespoon rice vinegar
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1 tablespoon olive oil
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1/2 teaspoon salt
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2 radishes, thinly sliced
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1 small jalapeño, thinly sliced
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1 scallion, finely chopped
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Chili oil, for drizzling
Instructions
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6 oz sashimi-grade white fish (hamachi, snapper, or fluke), thinly sliced
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4 fresh tomatillos, husked and halved
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1 small garlic clove
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1 tablespoon yuzu kosho (green preferred)
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1 tablespoon lime juice
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1 tablespoon rice vinegar
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1 tablespoon olive oil
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1/2 teaspoon salt
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2 radishes, thinly sliced
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1 small jalapeño, thinly sliced
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1 scallion, finely chopped
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Chili oil, for drizzling
Notes
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Use only high-quality sashimi-grade fish.
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For a milder dish, reduce or omit the chili oil and jalapeños.
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Best enjoyed immediately after plating for peak freshness and texture.
- Prep Time: 15 minutes
- Category: Appetizer, Starter
- Method: No-Cook, Raw Preparation
- Cuisine: Japanese-Mexican Fusion
