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