Ingredients

• 1 avocado
• 1 clove garlic, chopped
• 1 tablespoon crème fraîche or sour cream
• 2 serrano chiles, seeded, finely chopped, divided
• 2 tablespoons fresh lime juice, divided
• Kosher salt
• 4 ounces sashimi-grade skinless, boneless yellowtail fillet
• 2 teaspoons olive oil
• 1 teaspoon fish sauce
• 1 teaspoon finely chopped shallot
• 1/2 teaspoon finely grated peeled ginger
• 1/2 teaspoon yuzu kosho
• 1 radish, trimmed, thinly sliced
• Cilantro leaves with tender stems and thin fancy crackers or crispbread (for serving)

Instructions

1. Mash avocado with garlic, crème fraîche, half of serranos, and 1 Tbsp. lime juice in a small bowl until mixture is mostly smooth; season with salt.
2. Hold your knife at a 45° angle and slice fish with the grain into 1/2" slices (use a sharp blade and aim for one long, clean stroke). Cut each slice crosswise into 1/2" pieces.
3. Combine oil, fish sauce, shallot, ginger, yuzu kosho, remaining serrano, and remaining 1 Tbsp. lime juice in a medium bowl. Add yellowtail, season with salt, and gently toss crudo to combine.
4. Spread avocado mixture on plates. Top with yellowtail, radish, and cilantro. Serve with crackers.