Yellowtail Crudo

by Laura McIntosh on May 14, 2019

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Servings
2-3 servings
Course
Appetizer

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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