Water · Yellowtail
Yellowtail Carpaccio
Yellowtail fights hard and eats best raw. Pounded thin and topped with a spicy avocado crema.
Method
Blend all the crema ingredients until smooth.
Optional: wrap the fish in kombu with a drizzle of rice wine vinegar and soy, and marinate a few hours.
Slice the yellowtail thin.
Roll the slices thinner between plastic wrap with a rolling pin.
Lay them out on a plate.
Drizzle with crema and top with white pepper, sliced serrano and lime zest.
Watch it
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