Crudo Base

• Sashimi-grade yellowtail, thinly sliced

• Ripe peaches, thinly sliced

• Fresno peppers, thinly sliced into rings

• Serrano peppers, thinly sliced

• Shallots, thinly sliced

Watermelon-Peach Vinaigrette

Base Blend:

• Fresh watermelon chunks

• Fresh cucumber

• Ripe peaches

Strain & Finish:

• Orange juice

• Yuzu hot sauce

• Champagne vinegar

• Minced garlic

• Salt

• Olive oil

Instructions:

1. Blend watermelon, cucumber, and peach until smooth.

2. Strain through cheesecloth into a bowl to create a clear, vibrant juice.

3. Whisk in orange juice, yuzu hot sauce, champagne vinegar, and minced garlic.

4. Season with salt, then slowly whisk in olive oil to emulsify.

Parsley & Green Onion Oil

• Fresh parsley, blanched and shocked in ice water

• Green onion, roughly chopped

• Olive oil

Instructions:

1. Gently cook green onion and blanched parsley in olive oil over low heat until fragrant and vibrant (do not brown).

2. Blend until smooth and bright green.

3. Strain through fine mesh or cheesecloth and pour into a squeeze bottle.

Assembly

1. Arrange yellowtail slices on a chilled plate.

2. Layer peach slices, Fresno and Serrano rings, and shallots over and around the fish.

3. Spoon the vibrant vinaigrette gently over the crudo.

4. Dot or drizzle with green herb oil from a squeeze bottle.

5. Optional: Finish with microgreens or edible flowers for garnish.