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Yellowtail Crudo with Lime cream and Gac powder

September 30, 2021

Yellowtail Crudo with Lime cream  and Gac powder

Recipe & Chef  Ciarra Rudas, Topanga, CA. 

Production by Danika Fuentes 

Video by Ryan Hackbarth 



2 servings


Smoked Maldon salt

Lime crema

Pickled Serrano

Cilantro oil

Gac powder



Step 1

Cilantro oil: Blanch cilantro bunch in boiling water for 5 seconds and immediately into an ice bath. Blend cilantro with olive oil. Let it strain through a cheesecloth overnight in the refrigerator. 

Crema: Combine Greek Yogurt, lime zest, lime juice, and a pinch of salt in a small bowl until mixture is smooth. 

Pickled Serrano: Bring 1 cup of vinegar, 1 cup of water, 1 Tbs sugar and pinch of salt to a boil. Add to a glass jar with slivered Serrano peppers and let marinate overnight in the refrigerator. 


Step 2

Hold your knife at a 45° angle and slice fish across the grain into ½" slices by 1/4" thickness (use a sharp blade and aim for one long, clean stroke). 


Step 3

Plate yellowtail, sprinkle generous amounts of salt, and drizzle over the lime crema. Garnish with pickled serrano, cilantro oil and Gac powder. 


Step 4

Serve with lime mezcal soda rimmed with Gac powder, Chili powder, and smoked salt.