Camino Alto’s Yuzu Party
Source: Josh Copeland, Camino Alto
Recipe Type: Appetizers and Sides | Seasons: Spring, Summer
This recipe was demonstrated in the Foodwise Classroom on May 24, 2025.
Serves 2
INGREDIENTS
Dressing
1 serrano chili
1 cup yuzu juice
¼ cup extra virgin olive oil
1 teaspoon sea salt
Party
1 tablespoon toasted sunflower seeds
½ cup sliced seasonal radish
1 cup pitted and cubed stone fruit
2 corn or flour tortillas
Extra virgin olive oil to shallow fry the tortillas
Pinch of salt (for tortilla chips)
1 avocado, cubed
¼ cup blackberries or raspberries
Microgreen or cilantro for garnish
PREPARATION
- To make the dressing, blacken the chili and add to a blender with the remaining ingredients.
- To make the party, heat skillet to medium. Toast the sunflower seeds and remove.
- Combine and toss radish and stone fruit with a quarter cup dressing.
- Add tortillas and oil to skillet. Fry for about a minute, turning a couple times. Remove from skillet, add salt, and quickly cut tortillas in 1-inch rectangles.
- Add tortilla chips and avocado to fruit mix and toss gently.
- Plate all tossed ingredients. Top with berries, sunflower seeds, and microgreen (or cilantro).
- Ta da! Serve while chips are warm.
