Mix together oil, lemon zest, lemon juice and chives and then set aside to allow flavors to combine.

If your yellowtail fillet still has skin, carefully remove the skin and remove any dark reddish flesh and then cut into 1/2 inch slices doing your best to create equally sized pieces of fish.

Divide yellowtail into four equal portions and arrange on plates.

Arrange the avocado and tomatoes around the yellowtail pieces.

Pull oregano from stalks and arrange them on and around the ingredients on each crudo plate.

Slice habanero very thin and shake away seeds.

Layer habaneros slices on top of yellowtail, 3-4 slices is ideal.

With a spoon drizzle lemon and oil mixture over crudo.

To finish sprinkle with salt flakes.