20 Mins
0 Mins
4
Starter
gluten free; dairy free option; pescatarian
Fresh and Cream, YUZU KOSHO style
Clean citrus and green heat meet cool cream. YUZUKOSHO brings yuzu brightness and gentle chili. OLEA432 adds a silk finish. Built for firm white fish such as yellowtail, sea bass, or bream.
Ingredients
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Fish tartare
400 g sushi-grade* white fish (yellowtail/hamachi, sea bass, or bream), trimmed and 5–7 mm dice
1½ tsp YUZUKOSHO citrus-pepper salt
2 tbsp fresh citrus juice (yuzu if available, or a lime–lemon mix)
1 tsp light soy or tamari, or 1 tbsp ponzu
1 tsp toasted (white) sesame oil
1 small shallot, very fine dice
1 tbsp chives or spring onion, thinly sliced
-
Avocado cream
1 large ripe avocado
60 g Greek yogurt or plain coconut yogurt (dairy-free option)
1½ tbsp fresh lime juice
Pinch of fine sea salt
Optional: ½ tsp YUZUKOSHO for a mild kick
To serve: thin radish slices, microgreens or herbs, extra OLEA432
Directions
Chill and prep
Keep fish very cold. Dice into 5–7 mm cubes with a sharp knife.
Mix the citrus dressing
In a bowl, combine citrus juice, soy or ponzu, sesame oil, OLEA432, and YUZUKOSHO. Stir in shallot.
Dress the fish
Fold fish, chives, and the dressing together gently. Hold cold 5–10 minutes to season.
Make avocado cream
Blend avocado, yogurt, lime juice, salt, and optional YUZUKOSHO until smooth.
Plate and Serve
Spoon avocado cream onto chilled plates, mound tartare on top, add radish or cucumber and herbs, and finish with a light thread of OLEA432.
Serve immediately. Keep everything cold for best texture.
Nutrition & Chef Notes
Style references: Tartare and crudo pairings commonly lean on citrus plus soy or ponzu with sesame and alliums; hamachi crudo and tuna tartare standards reflect this balance.
Avocado cream: Typical crema proportions use avocado with yogurt or sour cream and lime; dairy-free works with coconut yogurt.
Raw fish safety (EU): For fish intended to be eaten raw, EU Regulation 1276/2011 requires freezing to at least −20 °C for not less than 24 h, or −35 °C for not less than 15 h, unless exempt (e.g., certain aquaculture products). Check supplier documentation.
“Sushi-grade” note: The term is marketing shorthand rather than a legal standard; rely on reputable suppliers and documented parasite-kill steps.
Why It Works
A classic raw-fish matrix: citrus acid, light soy or ponzu, and sesame oil lift clean, fatty fish without overpowering. YUZUKOSHO folds in yuzu perfume and green heat, while OLEA432 carries fat-soluble aromatics across the palate. Avocado cream adds cool richness and a stable base for plating, echoing well-reviewed tartare and crudo frameworks. All backed up by typical Yuzu Kosho style.
