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Hiramasa Crudo with Yuzu Kosho & Fried Quinoa

By Brian Malarkey From Moveable Feast Season 4, Ep.6
John Dole

Servings: 6 to 8 as an hors d'oeuvre

As the name implies, finger limes are roughly the shape and size of a finger. The interior of each lime contains small, individual vesicles, or pearls, filled with juice. They are a beautiful garnish for any dish that would be served well by a splash of lime juice.


  • 2 Tbs. extra-virgin olive oil, more for serving
  • 1-1/2 Tbs. tri-color quinoa
  • Kosher salt and freshly ground black pepper
  • Pinch granulated sugar
  • 1/2 cup Japanese mayonnaise, such as Kewpie
  • 2 tsp. yuzu kosho, more to taste
  • 2 medium avocados
  • 8 oz. sushi-grade hiramasa, or yellowtail tuna, thinly sliced
  • 1/4 small red onion, very thinly sliced
  • 1 to 2 breakfast radishes, very thinly sliced
  • 1 Tbs. finely sliced chives
  • Pulp from 2 finger limes, or zest of 1 lime
  • Flaky sea salt, for finishing


  • In an 8-inch skillet over medium-low heat, heat the olive oil until it shimmers. Add the quinoa and toast, stirring constantly, until light brown and crispy, 1 to 1-1/2 minutes. Transfer to a paper-towel-lined plate, season with a pinch of salt, pepper, and the sugar. Set aside.
  • Whisk the mayonnaise and the yuzu kosho in a small bowl. Season to taste with salt.
  • Thinly slice the avocados and arrange on a serving platter. Dollop the yuzu mixture on top of the avocado. Top with the hiramasa, the onion slices, the radishes, the chives, the toasted quinoa, and the finger lime pulp. Drizzle with additional olive oil, top with the flaky sea salt, and serve.


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