Yellowtail Crudo With Kumquats & Jalapeño

Slice the jalapeño and place in a bowl.

Add the red onion, sprinkle with kosher salt and toss together, then set aside.In a small sauce pot, combine the vinegar and water and bring to a boil. Once boiling, pour pickling liquid over the bowl of chilis and onion. Set aside to cool for 30 minutes.Meanwhile, slice the fish into ¼-inch slices and arrange on a plate. Season each slice of fish with a few grains of fleur de sel, to taste. Slice the kumquats thinly, picking out and discarding any seeds, and place a few on each slice of fish.

Add 1 or 2 pickled chilis to each piece of fish, along with a bit of pickled minced onion.Thinly slice, or chiffonade, the mint by stacking the leaves together, then rolling and slicing crosswise.

Sprinkle the mint over the entire dish. Squeeze a wedge of lemon on the fish.

Drizzle a fine stream of good olive oil and serve immediately.