Yellowtail Crudo With Kumquats & Jalapeño

Crudo is Italian style sushi-grade fish, typically accompanied by olive oil and sea salt. Quality ingredients make this dish shine, including locally caught yellowtail. So I like to make it as soon possible after assembling the ingredients. In this case I was inspired by Chef Evan Funke to choose thinly sliced kumquats, a chiffonade of mint, and a scattering red onions and jalapeño slices, quickly pickled.

Yellowtail Crudo With Kumquats & Jalapeño 

Print This Recipe Total time Yield 2Source Adapted from Rustic Canyon Wine Bar and Seasonal KitchenPublished


  • 1 jalapeño
  • 1 teaspoon kosher salt
  • 1 tablespoon red onion, minced
  • ¼ cup white wine vinegar
  • ¼ cup water
  • 8 ounce sushi grade yellowtail
  • 1 pinch fleur de sel, or to taste
  • 1 tablespoon fresh mint leaves
  • 1 fresh lemon wedge
  • 1 ounce extra-virgin olive oil
  • 3 kumquats


Slice the jalapeño and place in a bowl. Add the red onion, sprinkle with kosher salt and toss together, then set aside.

In a small sauce pot, combine the vinegar and water and bring to a boil. Once boiling, pour pickling liquid over the bowl of chilis and onion. Set aside to cool for 30 minutes.

Meanwhile, slice the fish into ¼‑inch slices and arrange on a plate. Season each slice of fish with a few grains of fleur de sel, to taste. Slice the kumquats thinly, picking out and discarding any seeds, and place a few on each slice of fish. Add 1 or 2 pickled chilis to each piece of fish, along with a bit of pickled minced onion.

Thinly slice, or chiffonade, the mint by stacking the leaves together, then rolling and slicing crosswise. Sprinkle the mint over the entire dish. Squeeze a wedge of lemon on the fish. Drizzle a fine stream of good olive oil and serve immediately.