Yellowtail Crudo with Avocado and Wonton Chips is the BEST cold appetizer that you can have this summer! Buttery yellowtail was tossed in a light and citrusy sauce. Served along with creamy mashed avocado and crispy baked wonton chips.
This summer seems to be a really HOT one! There has been many heat wave all over the country. It’s no exception in Los Angeles. Last week, we broke plenty of heat records. People flooded to the beaches and traffic got really bad. All I want was to sit at home with the air conditioner running and enjoy a popsicle.
In days like these, all you think about is something cool and cold. That’s why I’m sharing this crudo recipe. Crudo means “raw” in Italian. Japanese sashimi and crudo is very similar. The only difference is that the fish in crudo is usually tossed with a sauce, while sashimi is served with a side of soy sauce and wasabi. The sauce in crudo is usually made with fresh citrus juice and oil. Crudo is a dish that has light and bright flavors, which is nice for summer.
This crudo recipe is made with yellowtail. It’s a buttery and rich fish with a smooth texture. The sauce is made with shallot, ginger, Serrano pepper, fish sauce, lime juice, olive oil and yuzu kosho (Japanese chili pepper paste). It’s citrusy and umami with a little kick. Packed with flavors, but not overpowering. Then the crudo is paired with a little chunky avocado puree. The avocado is almost like a guacamole, but more basic and lighter in flavors. Everything goes very well together. Not to forget the wonton chips, they are baked, yet crispy. Excellent to scoop up all those delicious goodness!
This portion is pretty big as appetizer, but it’s not quite big enough as entree. You can serve this with a small entree. You can also make this for a dinner party for a few people. Everyone just take a few bites. I know raw fish can be a bit expensive, but this dish is totally worth it! Hope you will like this too!
Yellowtail Crudo with Avocado and Wonton Chips
- 1 small avocado
- 1 tablespoon fresh lime juice
- 1 garlic clove (minced)
- ½ teaspoon serrano chiles (seeded and minced)
- 1 tablespoon sour cream
- 1 teaspoon shallot (finely chopped)
- ½ teaspoon ginger (finely grated)
- ¼ - ½ teaspoon serrano chiles (seeded and minced)
- ¼ teaspoon plus 1/8 teaspoon yuzu kosho (Japanese chili pepper paste)
- 1 tablespoon fresh lime juice
- 1 teaspoon olive oil
- 1 teaspoon fish sauce
- 4 - 5 sashimi-grade skinless & boneless yellowtail fillet
- 1 radish (trimmed both ends and thinly sliced)
- Cilantro leaves (picked or chopped)
- 10 wonton wrappers (cut into half to make triangles)
- Cooking spray
- Preheat the oven to 375˚F (190˚C).
- First, prepare the puree. Cut the avocado in half, remove the pit and scoop out the flesh. Transfer to a medium bowl and toss with lime juice. Mash the avocado with a fork or a potato masher. Stir and mix with garlic, chiles, and sour cream until the spread is mostly smooth. Season with salt. Transfer to the fridge to cool.
- Lightly grease a baking sheet with cooking spray. Place the wonton wrappers on the baking sheet in a single layer. Spray another thin layer of cooking spray over the wrappers. Bake in the oven for 6 – 8 minutes, or until crisp and dark brown. Remove from oven. Season with salt immediately. Set aside to cool briefly.
- In a medium bowl, mix together shallot, ginger, ¼ teaspoon chiles, yuzu kosho, lime juice, olive oil & fish sauce. Taste and adjust with more chiles to your liking. Transfer to the fridge to cool.
- Meanwhile, work on the yellowtail. Pat the fish gently with paper towel. With your sharp knife at a 45˚ angle, cut the fish with the grain into ½-inch slices. Try to cut each slice with one clean stroke. Then, cut the fish into ½-inch cubes. Add to the sauce. Season with salt. Toss gently to combine.
- To assemble, spread the avocado on serving plates. Place crudo over. Top with radish slices and cilantro leaves. Serve immediately with wonton chips.
- Always buy sashimi quality fish, because you are eating it raw. They can usually be found in Japanese supermarkets.
- Yuzu kosho is a Japanese yuzu and chili pepper paste. It’s citrusy and litte spicy. It’s amazing with cooked meat, like chicken and steak. This is Bryan’s favorite condiment. You can get it from Japanese supermarkets or Amazon.
- Fish sauce & wonton wrappers can be found in most Asian supermarkets.
- Keep the fish and sauce separate until you are ready to serve. Toss at last minute.
- To keep the dish very cold, I place the serving plates in the fridge 30 minutes before serving.
Linda | Brunch-n-Bites says
Girl, I’ve been eyeing on this recipe ever since you posted it on Instagram. This is a perfect summer dish and I can picture munching this all summer long!