Yellowtail Crudo

Ingredients

• 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

Instructions

1. 1
   Combine the apricot, lime juice, peppers (or paste) olive oil and salt and blend till smooth.
2. 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.