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Prep time
20 minutes
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Serves
2
Author Notes
This yellowtail crudo is all about simplicity and balance, where each ingredient shines on its own but complements the rest. Fresh yellowtail slices are arranged with ribbons of cucumber and thin slices of plum, adding a sweet, juicy layer that plays off the mild heat of Thai chili. A light marinade of lime and champagne vinegar brightens everything, while a touch of flaky salt and a sprinkle of cilantro bring it all together. It’s a light, easy-to-make dish that feels both refreshing and quietly impressive—perfect for when you want something elegant yet unfussy.—Lydia Keating and Max Baroni
—Food52
Test Kitchen Notes
This recipe is presented in partnership with Boursin Cheese. —The Editors
Watch This Recipe
Yellowtail Crudo
Ingredients
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1 pound
yellowtail amberjack, sushi-grade
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1
plum, slightly firm
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1
large cucumber
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1
Thai chili, thinly sliced
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juice of 1 lime
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2 tablespoons
champagne vinegar
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2 tablespoons
olive oil, plus more for finishing
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1
cilantro macho, leaves picked
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salt, to taste
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flaky salt (like Maldon), for finishing
Directions
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Prep the Cucumber: Peel the cucumber, then slice it in half crosswise (the short way). Use a mandolin to shave the cucumber into thin ribbons and place them in a medium bowl. Season lightly with salt and toss gently; let sit for 5-10 minutes until they start to release some water, forming a little pool at the bottom of the bowl. Add the champagne vinegar and set aside.
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Prep the Plum: Slice the plum in half, remove the pit, then place each half cut-side down and thinly slice. Place the slices in a bowl, and season with a pinch of salt, the lime juice, olive oil, and Thai chili. Give everything a gentle toss, and set aside.
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Slice the Fish: With a sharp knife, slice the yellowtail thinly at a slight angle, wetting the blade as needed to keep the fish from sticking. Arrange the slices evenly across a serving plate.
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Assemble the Crudo: Tuck the seasoned cucumber ribbons and plum slices around the yellowtail. Spoon any juices from the bottom of each bowl over the fish for a burst of flavor.
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Finish: Drizzle generously with more olive oil, sprinkle with flaky salt, and finish with picked cilantro leaves (or cilantro flowers, if available).
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