Recipe & Chef Ciarra Rudas, Topanga, CA.
Production by Danika Fuentes
Video by Ryan Hackbarth
Smoked Maldon salt
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.
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).
Plate yellowtail, sprinkle generous amounts of salt, and drizzle over the lime crema. Garnish with pickled serrano, cilantro oil and Gac powder.
Serve with lime mezcal soda rimmed with Gac powder, Chili powder, and smoked salt.