Yellowtail Crudo


Chef: Nathan Peisto

Time: 20-30 min.

Serves: 2-3 people



  • 6 cups apricots

  • 1 cup fresh lime juice

  • 70g aji Amrillo peppers (or 35g aji Amrillo paste)

  • 1/3 cup olive oil

  • 1/2 tsp salt

  • 1 Tbsp finely chopped chives

  • 5 oz yellowtail filet, sliced thin

  • Tostadas


  1. Combine the apricot, lime juice, peppers (or paste) olive oil and salt and blend till smooth.

  2. Pour a small amount of puree on to a plate or tostada, arrange the sliced yellowtail over the sauce, sprinkle the chopped chives over the fish and finish with fine salt and extra virgin olive oil.