In a medium bowl, stir together chile, vinegar, and salt. Let stand 10 minutes.
Meanwhile, place shallot in a fine-mesh sieve and rinse under hot water. Drain thoroughly.
Add rinsed shallot, celery, mayonnaise, crème fraîche, cilantro, and dashi powder to vinegar mixture, stirring with a silicone spatula until dashi powder dissolves. Add surimi, and gently toss to combine. Serve immediately.
