Yellowtail Crudo

Chef: Nathan Peisto
Time: 20-30 min.
Serves: 2-3 people

Ingredients:
6 cups apricots
1 cup fresh lime juice
70g aji Amrillo peppers (or 35g aji Amrillo paste)
1/3 cup olive oil
1/2 tsp salt
1 Tbsp finely chopped chives
5 oz yellowtail filet, sliced thin
Tostadas

Instructions:

  1. Combine the apricot, lime juice, peppers (or paste) olive oil and salt and blend till smooth.

  2. Pour a small amount of puree on to a plate or tostada, arrange the sliced yellowtail over the sauce, sprinkle the chopped chives over the fish and finish with fine salt and extra virgin olive oil.

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