Yellowtail Crudo with Mandarin & Gooseberries

In this recipe, yellowtail crudo is marinated with olive oil, mandarin orange juice, shallots and topped with chives, cape gooseberries, edible flowers and micro-greens (mostly added for garnish).

Course Appetizer

Cuisine Italian

Keyword citrus, crudo, fish, raw, yellowtail

Prep Time 5

Servings

Calories 133kcal

Ingredients

1 tablespoon olive oil
1 tablespoon freshly squeezed mandarin orange juice or orange juice
2 teaspoons finely chopped shallot
4 ounces sushi-grade skinless, boneless yellowtail fillet
¼ cup cape gooseberries, halved
1 teaspoon diced chives
Handful borage edible flowers or 1 tablespoon diced cucumber (optional)
Microgreens, for garnish (optional)
Flakey sea salt, for garnish

US Customary - Metric

Instructions

In a small bowl whisk together the olive oil, mandarin juice and shallots and set aside.
Thinly slice the yellowtail and add to a shallow bowl. Toss with the sauce and arrange the fish on a plate, folded in half.
Pour the remaining sauce over the top of the yellowtail then arrange gooseberries around the fish. Top with the chives, borage, micro-greens and sea salt. Serve immediately.

Nutrition