Crudo with Yuzu Kosho and Tomatillos

What’s better than a perfectly chilled crudo in the summertime? Here, sashimi grade fish bathes in a flavor-packed elixir of seasonal tomatillos and spicy yuzu kosho.

A note on “sashimi grade”

Because we’re barely cooking the fish here, you want to source the freshest fish possible. While there is absolutely nothing “legal” about the term “sashimi grade,” fishmongers use it to describe fish that is fresh enough to be eaten raw. You don’t need fish labeled “sashimi grade” for this recipe, but you should ask your fish monger if there is any fish suitable for ceviche. Go to a reputable market where you can actually talk to someone behind the counter and definitely don’t buy anything plastic wrapped in a grab and go section. Beyond all else, trust your nose.

Yuzu Kosho: your new favorite condiment

If i had to describe this tongue prickly condiment in one word it would be punchy. The first time I tasted it on it’s own I literally said “WOW.” Made from fermented yuzu zest and either red or green chilies, it’s intensely salty, tangy, and has a wonderful spice that lingers on your lips as you eat. A little goes a long way, and it does a fantastic job cutting through rich grilled meats or bringing brightness to vegetables and seafood (try putting it in a mignonette for oysters). You can find it at your local asian market, specialty store, or online. A small container lasts forever in the fridge, so I always have it on hand.

Crudo with Yuzu Kosho and Tomatillos

Recipe by Molly MossCourse: AppetizersDifficulty: Easy


Total time



What’s better than a perfectly chilled crudo in the summertime? Here, sashimi grade fish bathes in a flavor-packed elixir of seasonal tomatillos and spicy yuzu kosho.


  • 12 oz tomatillos, shucked and cleaned

  • ¼ cup packed chopped cilantro

  • 1 tbsp lemon juice

  • 1-2 tbsp green yuzu kosho

  • 1 pound sashimi grade white fish (snapper, halibut), scallops, or shima aji

  • 1 radish, thinly sliced

  • 1 jalapeno, thinly sliced

  • Chili oil for garnish, optional


  • Dice the tomatillos and transfer to a blender, along with the cilantro, 1 tbsp of yuzu kosho, and lemon juice. Puree until smooth.
  • Set a fine mesh strainer over a bowl and push the puree through the strainer. The resulting liquid should be quite thin, and the strainer should be filled with a thick mash.
  • Add about a tbsp or so of the mash back into the liquid, and toss the rest of the mash.
  • Taste the mixture. You want it to taste intense, because the fish will be mostly unseasoned. Add up to another tbsp of yuzu kosho for more flavor and spice. Place the bowl in the freezer for 15 minutes to chill. If you prepare the liquid in advance, place in the fridge.
  • Slice your fish thinly at an angle, using this article as a guide if needed.
  • Lay the fish out on a serving platter and season lightly with salt. Slowly pour enough of the liquid around the fish so that it fills the plate but does not cover the fish.
  • Top with the thinly sliced radish, jalapeno, and a drizzle of chili oil.
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