Yellowtail Carpaccio

It would be tough to find a more fullfilling fish to fish for than the yellowtail. Pound for pound one of the most hard fighting fish, and one of the most delicious.

Often times yellowtail is best eaten raw, and lends itself well to many raw preparations. This is our delicious yellowtail carpaccio. Nothing to fancy. Just some avocado crema and few toppings. You’ll have a savory spicy bite!

For the crema: blend 2 avocados, 1 bunch cilantro, 2 Serrano chiles, 1 bunch scallion bottoms, 2 lime juice, 2 tbsp avocado oil, 1/4 cup water, 1 tbsp white pepper, 3 garlic cloves, and salt to taste.

For they yellowtail rap your fish in kombu and drizzle with seasoned rice wine vinegar and soy sauce. Marinade for a few hours. This step is not essential and you can skip if you wish, but it adds a depth to the dish. Slice yellow tail thin, then put between two sheets of plastic wrap. Roll over with a rolling pin, making the pieces thinner.

Assemble the thin pieces on a serving dish. Drizzle over a generous amount of avocado crema, sprinkle over white pepper, sliced Serrano, and lime zest. Make sure to take a bite covered with all ingredients and enjoy