Kanpachi Crudo

A simple quick dish perfect for a snack or meal. Enjoy the smooth creamy avocado spread coupled with the tart spicy flavor of the kanpachi all together on pieces of toast or crackers. Kanpachi Crudo is a very flexible dish, allowing you to adjust the amount of peppers and lime juice to suit your taste.  Don't forget to add in the small but potent yuzu kosho to bring the dish to a whole other level and elevate your tasting experience.

 

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Ingredients

2 Avocado

2 garlic clove, chopped

2 tablespoon sour cream

4 jalapeno chilies finely chopped (divide)

4 tablespoon fresh lime juice (divide)

Kosher salt

8 oz sashimi grade skinless, boneless Kanpachi fillet,

4 teaspoon olive oil

2 teaspoon finely chopped shallot or red onion

1 teaspoon grated peeled ginger

1 teaspoon yuzu kosho

2 radish thinly sliced

Cilantro leaves for garnish

fancy crackers or crisp bread

 

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Preparation Method

1. Mash avocado with garlic,  sour cream, half of chopped chillies and 2 tbsp lime juice in a small bowl until mixture is mostly smooth; season with salt.

2. With a sharp knife, slice the fish with the grain into 1/2 inches slices and cut crosswise into 1/2 inches cubes.  

3. Combine oil, shallot, ginger, yuzu kosho, remaining chopped chillies and remaining 1 tablespoon lime juice in a medium bowl. Add Kanpachi, season with salt, and gently toss crudo to combine.

4. Spread avocado mixture on plates. Top with kanpachi, radish, and cilantro.  Serve with crackers or crisp bread.