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Article: Yellowtail Crudo

Yellowtail Crudo

Yellowtail Crudo

  • 1/2 pound, sushi-grade yellowtail
  • 1/4 cup, il Fustino Taggiasca Extra Virgin Olive oil
  • 3 tbsp, il Fustino Mimosa Champagne Vinegar
  • juice of 1/2 lemon
  • zest from 1/2 lemon
  • salt & pepper
  • 1 tbsp, shallot - chopped
  • 1 tbsp, caper brine
  • 2 tbsp, capers


Add the EVOO, vinegar, lemon juice, shallot, caper brine and capers to a dish, season with salt & pepper. Whisk to combine, set aside.

Thinly slice the yellowtail.

Pour half onto your serving dishes, arrange the fish then pour the remaining vinaigrette over the top.