yellowtail crudo with pickled mushrooms and scallion vin
We’ve talked about this before, you and I.
How much we (all six of us) love nine ten, the grand colonial, and the hamachi dish.
Not an exact replica… but uses some of the same elements, with a lindsayEats twist.
Ingredients:
3 scallions, thinly sliced
juice of 1 lemon
½ Tbsp sugar
½ Tbsp dijon
1/3 cup avocado oil
sashimi grade yellowtail, thinly sliced
radish sprouts
Directions:
Whisk together scallions, lemon juice, sugar, dijon and oil.
Arrange yellowtail and mushrooms on a plate. Top with sprouts.
Spoon over scallion dressing and serve.