Yellowtail Jalapeno Crudo

10 mins
Serves 1
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Directions

  1. 1Blend all of your sauce ingredients until smooth.
  2. 2Strain the sauce through a fine mesh strainer with a cheesecloth or coffee filter fitted inside.
  3. 3Press gently on the cheesecloth to extract all of the liquid. Discard solids and refrigerate sauce until ready to plate.
  4. 4To a plate with high sides, add your sauce until you get a thin pool of green.
  5. 5Lay your thinly sliced yellowtail in a circle.
  6. 6Add your jalapeno, radish, blood orange, chili oil, sesame seeds, and cilantro.
  7. 7Serve immediately.

Ingredients

  • 1 cup fresh, tender stemmed herbs (cilantro or parsley work best)
  • 2 scallions
  • 1 lime zest
  • 1 lime juice
  • 0.5 blood orange, peeled
  • 0.5 jalapeno, (optionally, remove seeds for less spice)
  • 1 tbsp rice vinegar
  • 3 tbsp Algae Oil
  • 2 tosp water (add more if needed to thin)
  • 1 big pinch salt, to taste
  • 6 oz sushi grade yellowtail or fish of choice, thinly sliced
  • 1 jalapeno, thinly sliced
  • 1 radish, thinly sliced
  • 0.5 blood orange, cut into small segments
  • Algae Cooking Club Gochugaru Chili Oil, for garnishing
  • black sesame seeds (optional)
  • micro cilantro (optional)

Equipment

blenderfood processorfine mesh strainercheeseclothcoffee filterplate with high sides

Tips

  • To make this dish look impressive, add a few drops of chili oil over the top.
  • For less spice, remove seeds from the jalapeno.