Halibut Crudo with Avocado Crema and Yuzo Kosho

Halibut crudo, nestled in an avocado crema spiked with yuzo kosho, is one of our favorite small dishes to serve before a meal. It hits all the right notes for an appetizer, salty and savory, with that lingering peppery kick from the yuzo kosho. We like to change things up a bit and open a bottle of sake to pair with this dish, especially one with ample acidity and minerality (see our tasting notes below).We’ve seen California Halibut in the fish cases of Guss’s Community Market, Bi-Rite Markets, and a few other places as well lately, including the Instagram feeds of local commercial fishermen, so you shouldn't have to look very far to find some. California halibut is technically a small flounder, it typically weighs 6 to 30 pounds, but a flatfish all the same. It’s ideal for this recipe because the filets are much thinner than the Pacific (Alaskan) halibut which can reach a maximum length of nine feet and a maximum weight of 500 pounds.[tasty-recipe id="3538"]