Yellowtail Crudo Recipe | PBS Food

Yellowtail crudo is one the most delicious little appetizers ever. Recipe shared by Nathan Peisto Bringing It Home with Laura McIntosh.


Total time: 20-30 Minutes

Yield: 2-3 servings



  • 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.
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