White Fish Crudo

I love creating new crudo recipes and experimenting with this versatile appetizer. For this one, I used Escolar fish, which I bought at the local Korean market, but any fresh white fish like snapper, rockfish, or halibut will work beautifully.

Let's make another beautiful crudo together and amaze your guests (or your awesome self!) with a fresh, zesty, melty-in-your-mouth appetizer that will make your taste buds start a techno festival in your mouth. At least that's how my taste buds felt, haha!

Ingredients (serves 3):

½ lbs sushi-grade fish
4 tbsp of yuzu juice
Juice of ½ a lemon + zest
1 tbsp of olive oil
Flaky salt and ground black pepper

Toppings:
6 Goldenberries
4 Strawberries
1 Serrano pepper
Red pepper threads or flakes
3 tbsp of Trader Joe's Fried Onion Pieces
Lemon zest

Cilantro oil:
2 cups of cilantro leaves
1 cup of avocado oil

How-to:
1. First, make the cilantro oil. Boil a pot of water, and add your cilantro for 10 seconds into boiling water. Add it out with a strainer immediately into a bowl with ice. Blache for a few minutes, and dry with a paper towel. Add it to a blender with oil and blend until smooth. Strain through a mesh strainer or cheesecloth into a clean, sterilized jar and store for up to two weeks in the fridge.

2. Make the yuzu dressing by mixing yuzu with lemon juice and olive oil.

3. Let your creativity shine by cutting your berries and pepper into a desired shape.
Cut fish into ¼-inch thick bite-sized pieces and lay them flat on a large platter.

4. Pour marinade all over the fish and top with berries, peppers, fried onions, lemon zest, salt flakes, and splashes of cilantro oil all over the dish.

5. Serve fresh with crackers and wow your guests with your impressive chef skills. Yuuuum.