Yellowtail Crudo With Citrus and Avocado
['1 avocado', '1 clove garlic, chopped', '1 tablespoon crème fraîche or sour cream', '2 serrano chiles, seeded, finely chopped, divided', '2 tablespoons fresh lime juice, divided', 'Kosher salt', '4 ounces sashimi-grade skinless, boneless yellowtail fillet', '2 teaspoons olive oil', '1 teaspoon fish sauce', '1 teaspoon finely chopped shallot', '1/2 teaspoon finely grated peeled ginger', '1/2 teaspoon yuzu kosho', '1 radish, trimmed, thinly sliced', 'Cilantro leaves with tender stems and thin fancy crackers or crispbread (for serving)']
Mash avocado with garlic, crème fraîche, half of serranos, and 1 Tbsp. lime juice in a small bowl until mixture is mostly smooth; season with salt.
Hold your knife at a 45° angle and slice fish with the grain into 1/2" slices (use a sharp blade and aim for one long, clean stroke). Cut each slice crosswise into 1/2" pieces.
Combine oil, fish sauce, shallot, ginger, yuzu kosho, remaining serrano, and remaining 1 Tbsp. lime juice in a medium bowl. Add yellowtail, season with salt, and gently toss crudo to combine.
Spread avocado mixture on plates. Top with yellowtail, radish, and cilantro. Serve with crackers.
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