Yellowtail Crudo with Pickled Beetroot, Gooseberries, and Green Apple Tiger’s Milk

Name: Yellowtail Crudo with Pickled Beetroot, Gooseberries, and Green Apple Tiger’s Milk
Prep time: 20 min
Yield: 2
Cuisine: spanish
Ingredients: 200 g sashimi-grade yellowtail, thinly sliced; 1 small beetroot, sliced super thin on a mandolin or using a peeler; ¼ cup white wine vinegar; 3 tbsp water; 1 tsp sugar; Salt flakes; 1 Granny Smith apple, roughly chopped; Fresh lemon juice from 1 lemon; ½ small shallot, roughly chopped; 2 serrano peppers (spicy); ¼ cup ice-cold water; Salt; 3 tbsp olive oil; 6 fresh gooseberries, quartered; 1 tbsp finely chopped chives; Extra virgin olive oil; Flaky salt

A gorgeous and tasty composition of yellowtail tuna, produce, and a lovely sauce 🫜🐟

Watch recipe

Prep 20m

Ingredients

Servings

200 g sashimi-grade yellowtail, thinly sliced
1 small beetroot, sliced super thin on a mandolin or using a peeler
60 ml white wine vinegar
3 tbsp water
1 tsp sugar
Salt flakes
1 Granny Smith apple, roughly chopped
Fresh lemon juice from 1 lemon
½ small shallot, roughly chopped
2 serrano peppers (spicy)
60 ml ice-cold water
Salt
3 tbsp olive oil
To finish
6 fresh gooseberries, quartered
1 tbsp finely chopped chives
Extra virgin olive oil
Flaky salt

Instructions

Combine the vinegar, water, sugar and salt.
Add the beetroot and pickle for 15–20 minutes or overnight.
Drain well.
Add everything to a food processor or blender and blend until completely smooth.
I used a blender then a hand blender.
Strain and add the oil.
Mix again with the hand blender or a whisk.
Transfer to a squeezy bottle.
Squeeze the beetroot from all its liquids and place on a paper towel. Start arranging some of it on the plate followed by the yellowtail. Tuck the extra beetroot between the slices. Sprinkle with salt flakes.
Scatter the gooseberries. Generously drizzle with extra-virgin olive oil. Pour the green apple tiger’s milk around the fish. Sprinkle the chives over everything.