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Picture of Yellowtail Crudo with Citrus and Avocado
mexican lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 619 kcal 31 %
  • Fat 47 g 73 %
  • Saturated 8 g 42 %
  • Carbs 24 g 8 %
  • Fiber 15 g 58 %
  • Protein 32 g 63 %
  • Cholesterol 71 mg 24 %
  • Sodium 946 mg 39 %
  • Calcium 86 mg 9 %
  • Magnesium 114 mg 27 %
  • Potassium 1635 mg 35 %
  • Iron 2 mg 12 %
  • Zinc 2 mg 19 %
  • Phosphorus 314 mg 45 %
  • Vitamin A 95 µg 11 %
  • Vitamin C 43 mg 48 %
  • Thiamin (B1) 0 mg 28 %
  • Riboflavin (B2) 0 mg 28 %
  • Niacin (B3) 12 mg 73 %
  • Vitamin B6 1 mg 67 %
  • Folate equivalent (total) 184 µg 46 %
  • Vitamin B12 2 µg 64 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 6 mg 39 %
  • Vitamin K 71 µg 60 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Yellowtail Crudo with Citrus and Avocado recipes

Ingredients

  • 1 avocado
  • 1 garlic clove, 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
  • ½ teaspoon finely grated peeled ginger
  • ½ teaspoon yuzu kosho
  • 1 radish, trimmed, thinly sliced
  • Cilantro leaves with tender stems and thin fancy crackers or crispbread (for serving)
  • Yuzu kosho can be found at Japanese markets and some specialty foods stores.

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