Cool off and Enjoy your last bite of Summer…..

There is a very specific kind of evening that happens right at the edge of August and September. The sun is still warm on your skin by four in the afternoon, but there’s a new kind of hush in the air by eight, a hint that the season is starting to let go. The tourist crowds in Newport Beach where I live are a little bit quieter and becoming less and less. The peaches at the farmers market are at their absolute peak, almost too ripe, so juicy and delicious. It’s in that window, that fleeting overlap between summer’s last heat and the cool that’s creeping in behind it, that this dish felt SO necessary to create.

I hope you make this crudo recipe feel more like a end of summer ritual for the final weeks of warm weather! It’s light without being boring, elegant without being fussy, and it captures something that you hopefully won’t forget: that bittersweet feeling of holding onto summer for just a little longer.

Why This Dish Belongs on Your Table

There’s a reason crudo has such staying power on restaurant menus. It’s simple in construction but complex in flavor, and when you get the components right, it feels like something far more special than the sum of its parts. Here’s why this particular version deserves a spot in your end of summer rotation.

• The peach and yuzu sauce is bright, a little sweet, and tangy in a way that wakes up your whole palate

• Yellowtail has a buttery, delicate texture that practically melts, so it never feels heavy even on a warm night

• It requires almost no cooking, which means your kitchen stays cool and your evening stays easy

• It looks like something plucked straight out of a coastal restaurant, but it comes together in well under thirty minutes

• It’s a beautiful way to use the last of the season’s peaches before they disappear from the stands

• It’s the perfect dish to make on the weekend to force yourself to slow down, invite over a friend, and pour up a few chilled glasses of white wine. ( your friend will be very impressed)

A Little Bit About the Fish

Yellowtail, often called hamachi, is one of the most forgiving fish to work with if you’re new to crudo or sashimi style dishes at home. It has a mild, clean flavor and a soft, almost creamy texture that takes on whatever sauce or citrus you pair it with. Unlike some fattier fish, it doesn’t overpower the plate, which makes it perfect for a dish where the peach and yuzu sauce needs room to shine.

Where to Buy Sushi Grade Yellowtail

Sourcing good fish is really the only part of this recipe that requires any real effort, and it’s worth doing right.

• Start with a trusted local fish market or a Japanese grocery store, they often carry the best quality and freshest cuts. If you live in So-Cal I source the best ‘sushi-grade’ quality fish from Dry Dock Fish. www.drydockfish.com

• Many well stocked grocery stores now carry ‘sushi-grade’ fish at the seafood counter, so it never hurts to ask even if it’s not on display. If no grocery stores near you have it start looking into local farmers markets, and asking merchants there.

• If you don’t live near the coast, several online seafood purveyors specialize in ‘sushi-grade’ fish shipped overnight on ice, and the quality can genuinely rival what you’d find at a market.

• Always look for fish explicitly labeled ‘sushi-grade’ or ‘sashimi-grade,’ and don’t hesitate to ask when it arrived, and when you should eat it by.

How to Source It the Right Way

Buying the fish is only half the job, knowing what to look and ask for makes all the difference.

• Try to buy the fish the same day, or at the very latest the day before, you plan to serve it.

• Ask whether the fish has been previously frozen. Most sushi-grade fish is flash frozen at very low temperatures to kill parasites, and this is completely normal and safe.

• Give it a smell test. It should smell clean and briny, like the ocean, never sharp or sour.

• Look at the flesh closely. It should appear glossy and feel firm, never mushy, dull, or discolored.

Tips for Firming Up the Fish

A firmer texture makes the fish easier to slice cleanly and gives every bite that satisfying, delicate snap. These small steps make a noticeable difference.

• Keep the fish as cold as possible for as long as possible, ideally on ice in the fridge until you’re ready to slice. Or rinse the fish and pop it in the freezer for 10-20 minutes or until the flesh is firm.

• Pat it completely dry with paper towels before you do anything else, moisture is the enemy of a clean, precise cut.

• Consider a very light salt/sugar cure. (equal parts) A thin, even sprinkle of salt left on for about ten to fifteen minutes will draw out excess moisture and firm the flesh beautifully, just rinse and pat dry thoroughly afterward.

• Use a long, sharp knife and slice in smooth, single strokes rather than sawing back and forth.

• Chill your serving plates ahead of time so the fish stays cold and firm the entire time it’s on the table.

Recipe:

Yuzu Peach Yellowtail Crudo

Serves 2-4 as a starter

For the Sauce

• 1 ripe peach, peeled and pitted

• 2 tablespoons yuzu juice

• 1 fresh whole lemon juice

• 2 tablespoon extra virgin olive oil (adjust as needed)

• Pinch of salt

For the Crudo

• 1 lb ‘sushi-grade’ yellowtail, thinly sliced

• 1 avocado, thinly sliced for layering

• 1 small peach, thinly sliced, for layering

• Cilantro microgreens, for topping

• Fresh chives, finely chopped ( garnish)

• Extra virgin olive oil, for drizzling

• Flaky sea salt, for finishing

• Algae Cooking Club Gochugaru Chili Oil, dot on plate

Instructions

1. Firm up the fish. Pat the yellowtail completely dry with paper towels. If you’d like a firmer texture, lightly salt it for about ten minutes, then rinse and pat dry again. Keep it chilled in the freezer until you’re ready to slice. Set a timer for 20 minutes.

2. Make the sauce. In a blender, combine the peach, yuzu juice, lemon juice, olive oil, and a pinch of salt. Blend until completely smooth. Taste and adjust, adding more yuzu for tang or a touch more peach for sweetness. Strain the mixture, and add more lemon and yuzu juice if its too thick to strain. Gently whisk in shallot. Chill for at least fifteen minutes.

3. Slice the yellowtail thinly against the grain using a very sharp knife, working in smooth, deliberate strokes. Plate the slices on a cold plate, and adding sliced peaches and avocado slices layering them in.

4. Spoon or pour the chilled peach yuzu sauce onto the plate, around the fish spreading it into a thin, even layer around the fish. Dot in Chili Oil around the plate.

5. Top with cilantro microgreens and chopped chives.

6. Finish with a generous drizzle of olive oil and a scatter of flaky sea salt.

7. Serve immediately, while the fish is still cold and the sauce is bright.

Notes

• The sauce can be made a few hours ahead and kept chilled in the fridge.

• Slice and plate the fish just before serving for the cleanest texture and the best presentation.

• If yellowtail is unavailable try with any other fish. Salmon, or a light Tuna would work beautifully with this same sauce.

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The Last Taste of Summer: Spicy Cilantro Coconut Bluefin Crudo

There’s a particular kind of dish that only makes sense in the last stretch of August… when the tomatoes are still coming in heavy, the evenings finally cool off just enough to eat outside, and you want something that feels like a celebration without turning on the oven. This crudo is that dish for me.

It started, like a lot of my favorite recipes do, as an accident of what was left in the fridge. A half bunch of cilantro on its way out. A container of coconut milk from a curry two nights before. A jalapeño rolling around the crisper drawer. And a piece of bluefin tuna my father in law brought home from a fishing trip, telling myself I’d “figure something out.” What I figured out has become one of the dishes I make on repeat every September….bright, cold, a little fiery, and dressed up just enough to feel special.

Where This Dish Comes From?

Crudo, in its purest form, is Italian: raw fish, good olive oil, citrus, salt, restraint. But the cilantro coconut sauce underneath this version leans somewhere else entirely, borrowing from the green sauces you’ll find across Latin America and Southeast Asia, where cilantro, chile, and something creamy come together to cut through rich, fatty fish. Coconut milk, very light and not overpowering softens the sharpness of the herbs and jalapeño into something silky rather than sharp, so instead of a traditional oil and citrus crudo, you get a pool of pale green sauce that’s almost like a chilled soup, cool, herbaceous, with a slow building heat that sneaks up after the second bite.

Bluefin is the fish for this. Its fat content and buttery texture stand up to the bold sauce in a way leaner fish can’t; it doesn’t get lost, it gets elevated. If bluefin isn’t available or feels like too much of a splurge, a similarly fatty cut like yellowfin toro or a good sushi-grade salmon will work, just know you’re trading up in richness when you go bluefin.

Why You Should Make This?

Because it takes 20 minutes and looks like it took an hour. Because it’s the kind of first course that makes people go quiet for a second when you set it down. Because raw fish at home is far less intimidating than people think, once you know what to look for. And because there’s something genuinely satisfying about a dish this vibrant, the pale green sauce, the ruby slices of tuna, the confetti of jalapeño and lime zest on top that requires almost no cooking skill, just good ingredients and a little bit of patience with your knife.

This is a dish for the end of a warm night. Cold white wine, bare feet, something citrusy playing in the background. Make it for a dinner party and you will be asked for the recipe before the plates are cleared.

Tips for Getting It Right

Buy sushi-grade, and ask. Always buy bluefin tuna labeled ‘sushi’ or ‘sashimi-grade,’ ideally the same day you’re serving it, and don’t be shy about asking your fishmonger when it came in. This is one dish where the quality of a single ingredient makes or breaks the whole plate.

Keep everything cold. Chill your plates, keep the tuna in the fridge until the moment you slice it, and work quickly. A crudo that’s even slightly warm loses its silky texture. Chill the fish in the freezer for 15-20 minutes to firm up the flesh for beautiful cuts.

Slice against the grain, thin. You want translucent, almost see-through slices, thin enough that the sauce shows through underneath. A very sharp knife matters more than a fancy one here.

Taste your sauce before you plate. Coconut milk brands vary in sweetness, and jalapeños vary wildly in heat. Blend the sauce, taste, and adjust the honey or lime before it ever touches the fish.

Don’t overdress. The beauty of crudo is restraint. A drizzle of olive oil, a few flakes of Maldon salt, and let the ingredients do the talkin. The garnish is more for texture vs.flavor.

Serve immediately. This isn’t a make-ahead dish. The sauce can be made a few hours in advance and chilled, but the fish should be sliced and plated right before it hits the table.

The Final Plate

Bluefin, sliced thin over that pale green cilantro-coconut sauce, then finished with jalapeño slices, a scatter of delicate cilantro microgreens, fresh lime zest, a few drops of Que Pique Chili for a bright, vinegary kick, a generous drizzle of good olive oil, and a final sprinkle of flaky Maldon sea salt. It’s the kind of plate that looks like it belongs somewhere far more expensive than your own kitchen and it takes less effort than most weeknight dinners.

If you make this before summer officially lets go, let it be your last love letter to the season. Don’t forget to tag @taneshataylor on Instagram stories so I can see your beautiful creations.

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Recipe:

Spicy Cilantro-Coconut Bluefin Crudo

Serves 2-4 as a starter, or snack

For the Spicy Cilantro Coconut Sauce

• 1 cup cilantro (leaves and tender stems)

• 1 cup spinach

• ½ cup canned coconut milk, full fat

• 1 jalapeño, (deseeded, or light seeds for heat preference)

• 2 tablespoons fresh squeezed lime juice

• 2 teaspoons honey

• 1 small garlic clove, minced

• ¾ teaspoon salt

For the Crudo

• 400g sushi-grade bluefin tuna, sliced thin

• ½ jalapeño, thinly sliced (garnish)

• Cilantro microgreens, for topping (garnish)

• Zest of 1 lime, for topping (garnish)

• Que Pique Chili, a few squirts to finish

• Olive oil, for drizzling

• Maldon flaky sea salt, for finishing

Instructions

1. Make the sauce. Blanch and shock the greens to bring out a bold green color. Boil water and drop the greens in for 15-30 seconds, and using a slotted spoon drop the greens in an ice bath too cool off. Once cool, let them dry on a paper towel. In a blender, combine the cilantro, spinach, coconut milk, deseeded jalapeño, lime juice, honey, minced garlic, and salt. Blend until completely smooth and silky, about 1 minute, scraping down the sides as needed. Taste and adjust: a touch more honey to round it out, more lime for brightness, or more salt if it needs it. Chill the sauce in the fridge for at least 20 minutes.

2. Slice the tuna. Using a very sharp knife, slice the bluefin tuna against the grain into thin, almost translucent pieces.

3. Plate. Spoon a generous pool of the chilled cilantro-coconut sauce onto each chilled plate, swirling to cover the base. Arrange the sliced tuna over the sauce in a single layer.

4. Top. Scatter the thinly sliced jalapeño over the tuna, followed by the cilantro microgreens and fresh lime zest. Squirt a few dots of que pique chili across the plate.

5. Finish. Drizzle generously with good olive oil, then finish with a scattering of Maldon flaky sea salt.

6. Serve immediately, with a cold glass of white wine or crisp cold sparkling water on the side.

Notes

• The sauce can be made up to 4 hours ahead and kept chilled, but slice and plate the tuna just before serving.

• If bluefin isn’t available, yellowfin toro or sashimi-grade salmon are excellent substitutes.

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Crudo + Cruise: Win a Full Day of Living Like a Newport Beach Local (Valued at $1,100)

Ever scrolled through my stories — the farmers market runs, the fresh crudo recipes, the duffy boat rides through the harbor — and thought, I need this life?

Good news: for ten days only, you don’t have to imagine it. You can win it.

To celebrate 30K followers and 1.3 million views (thank you, truly — I still can’t believe this community exists), I’ve teamed up with two of my absolute favorite local partners, Dry Dock Fish and Port and Proper, to put together the most “me” giveaway I’ve ever done. This isn’t a gift card. This is a day in my life — the exact way I’d spend it if you handed me the keys to Newport Beach for 24 hours.

Grab 10 friends, because this one’s built for a crowd.

What You’re Actually Winning

🐟 $250 Gift Card to Dry Dock Fish The exact spot I source everything from — sushi-grade fish, oysters, caviar, fresh-caught catch of the day, scallops. Usable online, in-store, or at their farmers market stand. (Note: shipping isn’t available everywhere and isn’t included — more on that below.)

🔪 The Crudo Starter Kit $250 Value— everything I personally use to make my viral crudo recipes This is the exact toolkit behind the recipes you’ve watched me make a hundred times on your feed:

• Acacia Ironwood Cutting board from Sur La Table

• Sushi knife

• Microplane zester

• Canyon Crow enamelware dish

• Algae Cooking Club Gochugaru Chili Oil

• Kitchen Tweezers to carefully place toppings on fish

• Gorgeous Gold Reusable Chopsticks used in my videos

• Maldon Flaky Sea Salt with Wooden Salt Holder

• Brightland EVOO

⛵ A 2-Hour Private Cruise Around Newport Harbor Round up 10 friends (fits up to 11 total) and board The Proper Current — Port and Proper’s pocket yacht — for two hours with your own private captain, a fully stocked ice-and-water setup, a gorgeous tablescape, and a fire pit for when the sun starts to dip. Cruise the harbor, then dock at Lido Marina Village for lunch, shopping, and drinks.

Total Approximate Retail Value: $1,100 USD

This is genuinely the giveaway I’ve wanted to run since day one — because it’s not a random prize, it’s my entire lifestyle in a box (and a boat).

While You’re Here: My Favorite Things to Do in Newport Beach

If this giveaway is your first taste of Newport Beach, consider this your unofficial guide to everything I love about living here — whether you win or you’re just planning your own trip:

• Balboa Island — Rent a little electric boat from Port and Proper (yes, the same style as The Proper Current) and cruise around the island at sunset. Grab a Balboa Bar or a frozen banana from the Fun Zone while you’re at it — it’s a Newport rite of passage.

• Lido Marina Village — Where our giveaway cruise can dock for lunch. Boutique shopping, delicious coffee shops, waterfront restaurants, and some of the best people-watching in the city.

• Corona del Mar State Beach — My go-to for a quieter beach day with tide pools, beautiful bluffs, and calmer water than the main strip.

• The Farmers Market — Where I stock up on produce and where you can find Dry Dock Fish’s stand for the freshest catch of the day on Thursdays in Costa Mesa.

• Crystal Cove State Park — A short drive up the coast for hiking trails that drop right down into a genuinely stunning stretch of beach.

• Fashion Island — Open-air shopping with an oceanview backdrop, great for an afternoon after a beach morning. Stop at Restoration Hardware restaurant for a glass of champagne and delicious bites, and 100’s of luxury stores.

• Newport Pier at sunset — Simple, free, and still my favorite way to end a day here. Grab a drink, walk the pier, watch the sky do its thing. This is where my son likes to surf because the waves are small for the youngest most beginner surfers.

• Paddleboarding or kayaking the back bay — Calm water, wildlife, and one of the most peaceful mornings you can have in the city. Also, a nice walking trail for families or friends.

• Lido Bridge: A local spot where my family and I frequent to paddleboard over to Lido village for gelato and an afternoon match at Malibu Farms. Great for kid’s because its a beach with no waves on the harbor.

This is the version of Newport Beach I try to show you every day — and it’s exactly what one lucky winner and their crew will get to experience firsthand.

How to Enter

1. Like this post.

2. Follow all three accounts — @taneshataylor, @drydockfish, and @portandproper. (You must follow all three to be eligible to win.)

3. Tag a friend in the comments. One friend per comment — but there’s no limit on how many comments you leave, so tag away.

4. Bonus entries: Repost this to your story and tag @taneshataylor for 10 extra entries. Post it again on a new day for even more chances — every fresh story post counts.

That’s it. Simple, but worth doing every single day this week.

Giveaway Details

• No purchase necessary. A purchase will not increase your chances of winning.

• Promotion Period: Starts August 12, 2026 at 12:00 PM PST and ends August 23, 2026 at 12:00 AM PST.

• Eligibility: Open only to legal residents of the United States who are 18 years of age or older at the time of entry. Void where prohibited by law.

• Winner Selection: One (1) winner will be chosen at random on or shortly after 8/23/26 and notified via direct message only from @taneshataylor. Please watch out for fake or scam accounts impersonating this giveaway — I will never DM you asking for payment, shipping fees, or your personal financial information to “claim” a prize.

Legal Disclaimer

This promotion is in no way sponsored, endorsed, administered by, or associated with Instagram, Meta, or any of their affiliates. By entering, entrants confirm they are at least 18 years of age, release Instagram and Meta from any responsibility related to this promotion, and agree to Instagram’s Terms of Use.

This giveaway is jointly sponsored by @taneshataylor, @drydockfish, and @portandproper. The Dry Dock Fish gift card portion of the prize may not be redeemable for shipping to all locations; shipping costs, where applicable, are not included as part of the prize and are the responsibility of the winner. Prizes are non-transferable and no cash alternative will be offered, except at the sole discretion of the sponsors. Odds of winning depend on the total number of eligible entries received.

This post is intended as a paid partnership. #Ad #Sponsored #Sweepstakes #Giveaway #DryDockFish #PortAndProper #TaneshaTaylor #EatingFruitful #NewportBeach

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BY, TANESHA TAYLOR

Watch How I Make My Favorite Snack:

Spicy Yellowtail Ceviche

Okay Okay Okay, I hope by now everyone has tried this very popular dish! However, where I am from in Southern California most places that offer this refreshing, light, but oh so flavorful snack serve it with shrimp as the protein! No offense to shrimp…. but once I tried it with fish, there was no going back for me! The lime juice cooked fish makes this soft, flavorful texture that is so addicting, I could literally eat this everyday and never get tired of it! All the different textures in my version create this beautiful synergy of freshness, mixed with juicy, crunchy, brightness, zest and savory all wrapped up in one salty crunchy bite when you eat this with your favorite tortilla chips!

If you have never made ceviche before THIS IS YOUR SIGN! Especially now before summer ends! I will leave my version of this recipe at the bottom of this post with exact measurements. I think this dish is perfect, but feel free to add or omit so this dish matches your preferences. But, before we get into that there is a few things that you need to know….

The Fish That Cooks Itself:

Let’s get one thing out of the way immediately, because I know it’s the first thing you’re going to tell your friends when you tell them you’re not turning on the stove tonight: no, the fish is not “raw.”

Well. Sort of. Look, this is complicated, and we’re going to get into it, but the short version is that lime juice is doing something to that yellowtail that heat also does, just with better manners and zero risk of a smoke alarm going off. Ceviche isn’t a raw fish dish pretending to be cooked — it’s a cooked fish dish that just never got anywhere near a flame. Acid is the chef here.

Wait, Lime Juice Cooks Fish?

Kind of, yes — and here’s the actual science, minus the lab coat.

Proteins (like the ones packed into every flake of that gorgeous yellowtail) exist in a very specific, very tidy folded structure. Think of them as tiny origami cranes. Heat is the classic way to unfold — or “denature” — those proteins: the energy from a hot pan makes them vibrate and unravel, and as they unravel they bump into each other and re-tangle into new shapes. That’s what turns a translucent, jiggly piece of salmon into a firm, opaque, flaky one. That transformation — translucent to opaque, soft to firm — is the whole ballgame of “cooking,” at least from a protein’s point of view.

Acid does almost the exact same thing, just via a different mechanism. The citric acid in lime juice floods the fish with hydrogen ions, which mess with the electrical charges holding those protein origami cranes in their folded shape. The proteins unfold. They re-bond. The flesh firms up and turns opaque, exactly like it would over heat. Your eyes and your fork genuinely cannot tell the difference between “cooked by acid” and “cooked by fire” — because on a structural level, there basically isn’t one.

So when you watch a translucent ruby cube of yellowtail turn milky white and slightly firm in a bath of lime juice, you’re not watching it “marinate.” You’re watching it cook, in real time, no thermometer required.

The One Honest Caveat

Here’s the part I’m not going to skip, because a witty food blog is still a food blog with a responsibility to not send you to urgent care: acid denatures proteins, but it does not reliably kill the pathogens or parasites that raw fish can carry, the way sustained heat does. This is why ceviche recipes lean hard on the words “sushi-grade” or “previously frozen” — a deep freeze (well below what your home freezer typically hits) is what handles the parasite risk, while the lime juice is handling the texture and flavor. Buy your yellowtail from a fishmonger you trust, ask directly if it’s sushi-grade, and don’t wing this part. The fun of ceviche depends entirely on getting the food-safety fundamentals right first.

Okay. Science lecture over. Let’s make dinner.

Yellowtail Ceviche

Serves 2 as a light meal, 4 as a starter

What You’ll Need

• 12 oz sushi-grade yellowtail, diced into ½-inch cubes

• ½-1 cup fresh lime juice (that’s roughly 5–10 limes — bottled juice is a crime against this dish, don’t do it)

• 1 small red onion or 1/2 medium red onion (finely chopped)

• 1-2 Roma Tomatoes (diced)

• 1/2 Cucumber (deseeded, diced)

• 1 jalapeño, seeded and minced (leave a few seeds in if you like heat)

• 1 small head of cilantro or 1/2 cup (roughly chopped)

• 1 avocado, diced

• Flaky sea salt, to taste

• Black Pepper, to taste

• Tortilla chips or Tostadas, for serving

How It Comes Together: DIRECTIONS

Tip Before Starting: Prep all ingredients first!

1. Give the fish a head start. Rinse and Pat Dry your fish. Pop the fish in the freezer for 15-30 minutes to firm up the flesh for easier, more precise cutting.

2. Cut your onion and vegetables: Finely chop your onion, set aside. (I prefer mine this way but feel free to dice, chop or cut into thin slices) Next, deseed your cucumber by cutting it in half lengthwise and scrape out the seeds with a spoon. Chop it up into small sized cubes 1/4 in., set aside. Prep tomatoes, Avocado, Cilantro, set aside. Check on fish, at this point you don’t want it freezing, just firm to touch. If you still have time move on to the jalapeño. I recommend using gloves when cutting a jalapeño and be careful to wash your hands, board and knife thoroughly with soap and water once you are done.

3. Cube your fish evenly. Once the flesh is firm, remove from freezer and cut against the grain to start. Make sure to do long cuts with a sharp knife pressing down so the fish doesn’t fall apart. Uniform ½-inch pieces matter here more than they would in a cooked dish, because every cube needs equal lime-juice contact to “cook” at the same rate. A ragged, unevenly cut pile means some pieces are perfectly done while others are still sushi and some are borderline mush. Precision is doing you a favor.

3. Submerge and wait. In a glass mixing bowl, add the yellowtail and squeeze the fresh lime juice making sure everything is fully submerged. Use clean hands to toss the fish a little softly making sure it’s all absorbing into the fish evenly. Cover with plastic wrap and pop it in the fridge for approx. 30 minutes, you want the fish to go from opaque to white. If you prefer it more like tiradito, with a soft, barely-opaque center, 10–15 minutes will do it. There’s no wrong answer, only different vibes.

5. Fold in the rest. Once your fish has hit the texture you want, you can drain off some (not all) of the excess lime juice, (I prefer to leave mine in) then fold in the jalapeño, cilantro, tomatoes, cucumbers, salt and pepper, TOSS then gently add in the avocado last so it doesn’t get smooshed. Season with a little extra flaky salt.

6. Serve immediately. Ceviche does not improve with time — the acid keeps working, and “keeps working” eventually becomes “keeps overworking,” which is how you end up with rubbery fish. Get it to the table while the texture is still singing. Serve it with your favorite tortilla chips or with tostada shells!

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Why This Dish Deserves More Credit

We treat ceviche like a summer novelty — something you eat once on vacation and then forget exists until the next beach trip. But there’s something genuinely clever happening in that bowl: an entire cooking technique that requires no heat source, no timer beeping, no risk of overcooking in the traditional sense, and it’s been done this way for centuries, long before anyone had a word like “denaturation” to explain why it worked.

So the next time someone eyes your ceviche suspiciously and asks if the fish is cooked, you now have a genuinely satisfying answer: yes. Just not the way they think!

IT’S HATCH CHILI SEASON, BABY!

Hatch Season Has Entered the Chat: A Love Letter to New Mexico’s Favorite Flex.

Somewhere in southern New Mexico right now, a chili is living its absolute best life. It’s basking in 100-degree desert sun, sipping mineral-rich water from the Rio Grande, and getting absolutely no attention from anyone outside of a 30-mile radius called the Hatch Valley — until, suddenly, it’s the most famous pepper in America. Grocery store parking lots turn into smoke-belching roasting stations. Instagram fills up with videos of giant rotating drums tumbling green chilies over open flame. Grown adults get weirdly emotional in the produce aisle. This, friends, is Hatch chili season, and if you’ve never experienced it, buckle up.

Wait, What Even Is a Hatch Chili?

Here’s the plot twist: “Hatch chili” isn’t technically one specific variety of pepper. It’s more like a title — a geographic flex, if you will. Any chili grown in the Hatch Valley of New Mexico, using the specific soil, altitude, and swampy-hot desert climate of that region, can earn the Hatch name, regardless of which particular pepper cultivar it started as. Think of it like Champagne, but spicier and with significantly less etiquette involved.

What you do get, no matter the variety, is that unmistakable Hatch flavor — smoky, earthy, a little sweet, with heat that ranges anywhere from “polite handshake” to “why is my face doing this.” Hatch chilies run the whole Scoville spectrum, from mild to blistering hot, which means there’s a Hatch chili for the spice-averse and one for the “I put hot sauce on my hot sauce” crowd alike.

So When Is Hatch Season, Exactly?

Hatch chili season is a short, glorious window — typically late July through September, with the harvest peaking in August. Blink and you’ll miss it, which is exactly why the internet loses its collective mind every year the second those roasters start rolling out. This isn’t a “grab it whenever” ingredient. This is a “drop what you’re doing, there’s a man roasting chilies in a parking lot” ingredient.

The tradition of roasting is basically sacred at this point. Fresh Hatch chilies get tumbled in big wire drums over open flame until their skins blister and char, which makes them easy to peel and unlocks that deep, smoky flavor that canned or dried chilies can only dream about. If you’ve never stood next to one of these roasters, the smell alone will make you want to buy a case, freeze half of it, and build your entire autumn around the other half. (No judgment. We’ve all been there.)

Okay But Let’s Talk About This Seafood Platter

Now, most people meet Hatch chilies in pretty traditional territory — stuffed into rellenos, smothered over a burger, folded into a pot of green chili stew that your neighbor swears has a “secret ingredient” All completely valid life choices.

But you know what nobody tells you about Hatch chilies? They moonlight beautifully as a bright, herby sauce for raw seafood, which is exactly the plot twist this platter delivers.

The move: grill fresh Hatch chilies right on the BBQ until they’re blistered and smoky, then chop them up and fold them into a chimichurri — all that garlicky, herbaceous, olive-oil-forward brightness, but now with a smoky green chili backbone doing the heavy lifting instead of just plain chilies. That chimichurri then pulls double duty. Half of it goes full mignonette, drizzled over ice-cold fresh oysters for a briny-meets-smoky bite that absolutely hits. The other half gets draped over silky yellowtail sashimi, where the char and heat of the chili cuts right through the buttery richness of the fish.

It’s smoky. It’s bright. It’s a little unexpected. It’s the kind of dish that makes people at your dinner party stop mid-sentence and go “wait, what IS that.” Which, frankly, is the whole point of cooking with Hatch chilies in the first place — they don’t do subtle, and they don’t do boring.

Quick Tips for Riding the Hatch Wave

• Buy more than you think you need. The season is short and your future self, deep in a chili-less November, will thank you.

• Freeze roasted chilies in flat bags. Skins on or off, doesn’t matter — future you can peel them later.

• Taste before you commit to “mild” or “hot.” Even chilies from the same batch can vary wildly in heat, because nature loves chaos.

• Let the char stay. When grilling for something like a chimichurri, don’t scrub every bit of blackened skin off — that char is flavor, not a mistake.

• Pair the smoke with something cold and clean. Raw oysters, sashimi, a squeeze of citrus — anything that lets the chili’s smokiness shine without piling on more heat.

So that’s Hatch season in a nutshell: a short, smoky, slightly chaotic few weeks where an entire state’s produce section turns into a bonfire, and where — if you’re doing it right — a humble green chili ends up starring in something as unexpected and delicious as a chimichurri seafood platter. Get your grill hot and ready. Your freezer, and your future dinner parties, are counting on you.

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Hello, fellow Water Snobs and hopefully soon to be Water Snobs! When it comes to High Standards you should make sure the water you consume at home meets this criteria.

1. Is it PURE?

2. Is it Ph-Balanced and Alkaline?

3. Is it mineralized?

4. Does it taste good?

It’s important you ask yourself these questions and do some investigative work when it comes to the water you consume in your home. Our bodies are made up of 50-60% of water. Here are some fun facts about the water in our bodies:

Water in Body Parts

• Lungs: 83% water

• Heart and Brain: 73% water

• Muscles and Kidneys: 79% water

• Skin: 64% water

• Bones: 31% water

So with no surprise, we should be conscious about the water we consume and making sure it is clean and safe for our families and ourselves. I used to have 6 eyesore large jugs on the floor in my kitchen weighting 15 lbs. each that I would lug around, and drive 1 hour to a boutique water brewery just to insure my family had the best drinking water that met my standards. Sure, I have a tap with running water, and water on my refrigerator. But that was not enough to meet my standards. So I was extremely excited to partner with Sim Pure Alkaline Reverse Osmosis Water System when they reached out to me. After researching the brand to ensure it was something that I believe in, I had them deliver the under the sink filtration system that was SUPER easy to set up and very surprised that it barely took up any space under my sink. The installation took less than an hour, and I was shocked at how much space it cleared up in my kitchen removing all of our old water jugs. But also, how much money we would save with this small home improvement! Water can be expensive these days, and we were paying close to $50 or more a month plus the cost of jugs, weekly driving time, and gas. Needless to say I was a bit skeptical on the pressure of the water system and the taste. But I was blown away with how clean and fresh the water tastes. It was like we were drinking straight from a glacier! But more importantly here’s why I love the Sim Pure system.

1. MINERALIZATION & PH-BALANCED ALKALINE WATER: The SimPure T2-600A Reverse Osmosis system enhances water with essential minerals (calcium, magnesium, potassium) for better taste and benefits. Its alkaline filter naturally balances pH, promoting hydration and stronger bones—while advanced reverse osmosis ensures purity.

2. BUILT-IN PRESSURE TANK FOR STABLE WATER FLOW: Unlike traditional RO systems, the compact all-in-one design includes a built-in pressure tank filter, ensuring consistent water pressure and fast flow (0.42 GPM). No external tank needed—just direct, hassle-free connections to refrigerators, ice makers and sinks.

3. SGS-CERTIFIED & RIGOROUSLY TESTED: Rigorously tested to NSF/ANSI 58 standards, this system eliminates 1000+ impurities, removes 99.99% of contaminants including: Heavy metals (arsenic), PFAS, PFOA, fluoride, nitrates, Microplastics, Chlorine & TDS. Enjoy crisp drinking water—free from tap water risks.

4. 600 GPD & 2:1 PURE-TO-DRAIN RATIO: High efficiency for producing 600 gallons per day (2x faster than standard RO systems) with a 2:1 pure-to-drain ratio—saving water and cutting waste. Ideal for large families or high-demand usage!

5. UV & TOOL-FREE FILTER REPLACEMENT: With UV, it offers extra reliable. Easy maintenance for swapping filters in seconds with a simple twist—no tools needed.

If you are still drinking out of a Brita, Fridge, or Sink it’s time to take the next step. Watch the video at the top, and I will send you my discount code so you can make this Smart Home Improvement for your health. Let me know if you have any questions in the comment section below.

CLICK THIS LINK TO CHECK OUT THE SIM PURE SYSTEM:

GET 33% OFF YOUR AT HOME WATER FILTRATION SYSTEM WITH MY CODE: TANESHAT2 ! GET YOUR SYSTEM HERE. I INSTALLED THE T2-600A REMINERALIZED WATER SYSTEM IN MY HOME! THE FLOW IS VERY GOOD, AND THE TASTE IS 10/10! FOR THIS PRICE OFFERED, IT PAYS FOR ITSELF IN 5 MONTHS VS. WHAT MY FAMILY WAS PAYING BEFORE!

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My husband and I are obsessed with this dip! This is one recipe that you will want to make over and over again…. Have you ever tried SMOKED TROUT DIP at a high end seafood restaurant? Wellll, this snack has all the deliciousness of a high end seafood restaurant with benefits! Not only is it extremely appetizing with zero guilt but this recipe has a high protein, smoked salmon twist, that I served with Seed Oil Free Tips Chips cooked in Beef Tallow! Lots of delicious flavor and high protein nutrition which keeps you feeling fuller longer, and helps to easily reach macro goals. ~100g of Protein packed in a creamy, smokey, herby, savory, textured dip. Caviar is optional, I do recommend adding it for elevated hosting, but its definitely not needed if you are making this after a workout or food prepping. It stays good in the fridge for a 3-4 days, so it makes great leftovers, and easy to prep ahead of time. Traditional Fish Dips are served with Ritz Crackers, but feel free to eat it with whatever you want, chips, crostinis, sliced cucumbers, rice cakes, etc…

I got inspired for this snack when shopping at a locals farmer market when I saw a Smoked Salmon Dip by DRY DOCK FISH. They carry a variety of grab and go dips made with fresh high quality seafood. If you live in Southern California check out their website to find them at a local farmers market near you. They are at 26 locations from Calabasas to San Diego, OR you can pick up the main ingredient at their brick and mortar location in Fullerton, CA. At the Dry Dock Headquarters they sell caviar, quality smoked salmon, and Tips chips cooked in Beef Tallow. Do you live out of state? No problem, this recipe is the same one Dry Dock uses with a couple substitutes I used to make it more nutritious. Traditionally, Smoked Fish Dips are made with ingredients like Creme Fraiche, Cream Cheese, Sour Cream, or Mayo in the base. Instead I use blended Cottage Cheese and High Protein Greek Yogurt as the base.

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If you live in Orange County, Los Angeles, or plan on visiting Southern California this Summer you are going to want to check out Sorry Not Sorry Creamery. Located three blocks from the beach on 2nd Street in Belmont Shores. Belmont Shores is located 20-30 minutes from Orange County, and is a vibrant coastal neighborhood with stunning homes, a beautiful waterfront with boats and so much more. The area is famous for its lively, walkable commercial strip along 2nd Street and its tight-knit, beach-town feel, despite being situated right inside a major city. This location opened in April 2026, becoming the third location, with the original store (still open) in Las Vegas, NV. One of the owners Drew Belcher is a famous Foodie Influencer with close to 1,000,000 followers on his Instagram page Unlokt.

Here’s The Scoop On Flavors:

I’m compiling a list of all the flavors I think are a MUST TRY! Definitely go for a double cone on their MADE FRESH DAILY waffle cones so you can enjoy more than one flavor. Also, make sure you grab a take out freezer bag to bring home an extra pint or two or four…?! lol Because there are too many worth trying.

BEST SELLERS: ( I TRIED ALL OF THESE AND 12/10 CAN’T GO WRONG)

• SALTED PISTACHIO BRITTLE

• UBE HONEYCOMB

• DOUBLE STUFFED COOKIES AND CREAM

• BUMBLEBERRY CHEESECAKE CRUMBLE

SUMMER THROWBACK SERIES: (LIMITED EDITION)

THIS SUMMER THEY BROUGHT BACK BEST SELLING FLAVORS FROM THE PAST. ALL OF THEM ARE INCREDIBLE BUT THE FIRST TWO ARE INSANE!

1. CRUNCHY PB&J: THIS WAS ONE OF MY TOPS. IT HAD REAL CHUNKS OF PB&J MIXED INTO THE ICE CREAM!!!

2. GUAVA CHEESE CRISP: MY FAVORITE FLAVOR ON THE WHOLE MENU. JUST TRY IT!

3. PINEAPPLE UPSIDE DOWN CAKE

4. BLUEBERRY BASIL: IF YOU WANT MORE OF A SORBET OR VEGAN OPTION.

WHAT MAKES SORRY NOT SORRY CREAMERY SO SPECIAL ?

You can taste the difference in quality. That difference is the dairy they use to make their ice cream. It is so decadent and creamy with a 16% Fat Content, which is 4% higher then your typical ice cream shop. The dairy is sourced from free range happy cows, that spend their life grazing a 900 acre family owned ranch that has been in business for 100 years. Also the dairy is free of antibiotics and hormones, and the flavor is so fresh and over the top delicious. Honestly no topping needed, because all the chunks of ingredients they fold in are so special, toppings would ruin it. They do offer cereal, and rainbow sprinkles if you or your kiddos insist….but its definitely not needed. The waffle cone batter is not over the top sweet, like I prefer. And they are made fresh every morning!

Grab a pint to go and hit the beach, picnic, or watch a movie.

A great offering is that they sell ice cream freezer bags that keep the ice cream cold for up to 4 hours. And each bag holds 4 pints. I took a bag home for my kids and had an hour drive and the ice cream was still ready to eat when I returned. More flavors, More Fun!

Fresh Waffle Cones Made Fresh Daily

pineapple upside downcake

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I highly recommend reading this whole article before starting this recipe! I share a lot of tips about things you need to know, along with where to get sushi-grade fish, and tools you will need to make this recipe!

By no surprise this recipe is taking over the internet! The Viral Crunchy Sushi Tacos remind me of a delicious crunch roll in taco form. And anything that involves tacos and sushi is a win-win if you ask me. The fun part is you can get creative and make your own variation using whatever sushi-grade fish, sauces, vegetables, and toppings you enjoy on sushi rolls. Although these tacos look elevated, they were easy and fun to make. This would also be a great recipe to add a twist to your next Taco Tuesday, and a fun activity to make for family night with the kids or with friends. You can easily set up a ‘taco bar’ with all the toppings lined up for a buffet style topping bar, after guests make their own seaweed, rice, and Japanese Panko bread crumb crispy taco shell. If you live in Southern California the best sushi-grade fish comes from Dry Dock Fish. They are located at 26 Farmers Markets from Calabasas to San Diego, and have a brick and mortar location in Fullerton, CA, and are open 7 days a week. The main location has caviar, beef tallow chips, all kinds of sushi-grade fish, oysters, crab, fresh seafood dips. It’s a fun Seafood place to check out!

For this dish you will need seaweed sheets to cut into taco shells 5-6 inches or whatever size you want your tacos to be. They do not shrink when cooking, so handheld size is ideal. I used kitchen scissors and cut a whole package about 8-10 sheets, or however many sushi tacos you want. Also, when pressing the rice into the seaweed have a bowl of water and towel on hand. The rice is very sticky and the water prevents the rice from sticking to your hands. You have to decide if you want to cure the fish as well. This is a culinary technique that really helps bring out the flavors of the fish and remove excess moisture inside. Making it easier to cut, and the flavor tastes amazing. This step takes time around 45 minutes- 2 hours. You can skip this step and just rinse, pat dry and pop the fish into the freezer for 10-25 minutes on a half sheet pan, to firm up the flesh making it easier to cut. Sushi-grade fish can feel a bit flimsy and hard to cut so firming the flesh helps for a clean cut and prevents the fish from falling apart. You always want to use a sharp knife or a sushi-cutting knife, and cut against the grain, by slicing across the muscle fibers, NOT along them. Its best to prep the rice, fish, and toppings before you start assembling this dish. The rice should be completely cool so start by prepping the rice first, then move onto curing the fish. I used a small pot with avocado oil to crisp the shell. But feel free to use whatever oil you prefer. I also HIGHLY RECOMMEND investing in taco shell holders for this recipe. You are going to need them to form the shell. Click this link to order the ones I used in this video: .

These are the sauce brands I use to top my tacos:

Sriracha Mayo

Make sure to subscribe to this Food Blog: ‘Eating Fruitful’ for Free, and tag @taneshataylor on Instagram when you post this recipe. Full recipe is below. If you have any questions, leave it in the comment section at the bottom.

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It’s Lychee Season, June-September! In English pronounced [Lee-Chee] or [Lie-Chee]. This is one of my favorite fruits, that is so underrated. They originate from Southeast Asia, and surprisingly not a lot of American’s have ever opened a Lychee and ate it in it raw form. Lychee’s are packed with Vitamin C and the flavor is so juicy, sweet, subtly perfumed, and oh so fragrant. The lychee is a small, round to oval tropical fruit measuring about 1.5 to 2 inches. It features a leathery, bumpy, and slightly spiky bright red or pink rind that is easy to peel by hand. Underneath the skin lies a translucent white, juicy flesh resembling a peeled grape, which surrounds a single large, dark brown seed. The Lychee juice can be seen in recipes for martinis, lemonades, desserts, salads, and curries. To peel a Lychee is very simple. You start at the stem and peel the skin off like a clementine. Take a knife and cut down the middle and using your thumbs open the lychee up and pull out the seed. If you have never eaten a Lychee before, DO NOT miss out on this refreshing snack God created for us to enjoy! The flavor and juiciness is so pleasurable on the hot summer day. The Best Lychee come from Frieda’s Produce (pictured below). Click the link to find the closest store that carries Frieda’s Lychees: https://www.friedas.com/products/lychee/.

I love this fruit so much, I wanted to incorporate it into a crudo recipe. If you’ve been following along, you know I love a good refreshing crudo on a hot summer day. My husband is a fisherman and brings home tons of fish every June from Baja Mexico, so crudo is on our daily menu at our home here in Newport Beach, CA. Although crudo can be enjoyed anywhere, I prefer eating mine on the backyard patio, or even bringing it to the pool or beach. It’s an easy dish while hosting and will absolutely blow away your guests, family, and friends. You will need sushi-grade Bluefin Tuna for this recipe, but you can easily switch that for whatever fish you prefer as long as its sushi- grade. Bluefin tuna is a massive, highly prized predatory fish known for its deep-red, fatty meat, which makes it the most sought-after tuna for sushi and sashimi. The fattiness of the red tuna, mixed with the sweet citrus sauce and spice make this dish so well balanced, bright and bursting with flavor, yet so light and refreshing. Not to mention insanely healthy bluefin is low in calories, and high in protein ~23g, and selenium. A mineral that helps reduce gray hairs, so EAT UP my 30-40 something year olds!

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When asked to bring a dish to a party this recipe is my Go-To. It’s my Peach Watermelon Salsa, and its a juicy twist on pico de gallo. The nutrition is enough to keep coming back for more:

1. Peaches: Peaches are nutrient-dense stone fruits packed with vitamins A, C, and E, potassium, and dietary fiber. This delicious fruit supports heart health, boosts your immune system, promotes healthy digestion, and protects your skin from damage

2. Cilantro: Cilantro is a nutrient-dense herb rich in vitamins A, C, and K. It offers practical health benefits like reducing inflammation, managing blood sugar levels, easing digestive discomfort, and potentially fighting foodborne illnesses

3. Watermelon: Watermelon is a highly nutritious and refreshing fruit that is approximately 91% water, making it excellent for hydration. It is packed with essential vitamins (A and C), antioxidants like lycopene, and amino acids that support heart health, aid in muscle recovery, and promote weight management.

4. Tomatoes: Tomatoes are nutritional powerhouses packed with vitamins C and K, potassium, and the antioxidant lycopene. Regularly eating them—whether raw, cooked, or in sauces—promotes heart health, protects against sun damage, supports strong vision, and lowers the risk of certain cancers.

5. Red Onion: Red onions are nutrient-dense powerhouses, especially prized for their rich stores of antioxidants and fiber. Their deep purple pigment not only adds vibrant color to meals, but they are also exceptionally low in calories while delivering major health benefits.

6. Jalapeños: Jalapeños are low-calorie, nutrient-dense peppers packed with vitamins A, C, and B6. Their primary active compound, capsaicin, provides their signature heat and offers major wellness benefits, including boosting metabolism, reducing pain, and fighting inflammation.

7. Garlic: Garlic is a nutritional powerhouse that provides immune support, regulates cholesterol levels, and promotes heart health. It owes its medicinal magic to allicin, a bioactive sulfur compound released the moment raw garlic is crushed or chopped.

If the nutritional benefits don’t have you convinced, I can guarantee the flavor will! The sweetness of the fruit, the spicy crunch of the jalapeños, the juicy tomatoes, and fresh herbs are a refreshing dance for the taste buds. The flavor is so fresh, and bonus you can eat a ton of fruit and vegetables raw. I serve mine with tortilla chips at parties. But if you want to make a large batch for yourself, you can use it for elevating a protein bowl. Chicken, Salmon, served with rice with Peach Watermelon Salsa on top is so healthy, low in calories, high in protein, healthy carbs and make a delicious addition to your weekly menu rotation. I prefer a crunchier tomato like Roma tomatoes in my salsa, but feel free to use whatever you have on hand. Also adjust spice level as needed with the Jalapeños. If you remove the seeds, if will be less spicey, but i recommend leaving them in. The spice compliments the fruit so well.

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When you see the Rainbow Umbrella Carts on the side of the road, Pull Over!

There is quite literally nothing more refreshing on a hot Summer Day then Mexican Fruit. Not only is this dish perfect for hosting, or hitting the beach on a hot summer day, its the perfect bite of Juicy, Sweet, Spicy, Savory and Crisp all at the same time. This snack is so nostalgic for me but carries so much history and culture with it. I grew up in Southern California and since I was a little girl my parents would pull over every time we saw a Mexican Fruit Cart on the side of the road and get our cup of fruit with chile for $5.00. As an adult, I still pull over when I see the carts and now the prices have gone up a little bit but that’s because Mexican Fruit carts are a way of life, some operating as small family owned businesses. And some street vendors include a mix of citizens, legal residents, and undocumented workers seeking an honest livelihood.

The mobile carts you see in the U.S., especially in Southern California can be spotted with the signature rainbow umbrella as a sign to provide fresh, affordable fruit to rapidly growing urban communities.

The specific tradition consists of serving freshly chopped tropical fruit topped with lime juice, salt, and chili powder like Tajin or Chamoy. Normally you will see a variety of fruits such as: Mango, Watermelon, Cucumber, Jicama, Pineapple, Papaya, Cantelope, or Coconut. Pick whichever fruit you like or whatever you can source at your local farmer’s market or grocery store if you are making this at home.

If you have never tried Tajin or Chamoy have NO FEAR! The spice level is mild, I prefer to eat mine with sliced jalapeño’s because I need more of a kick! You can purchase Tajin and Chamoy at most big chain grocery stores, or any Mexican Markets. I like to zhuzh mine up with lime zest, flaky sea salt, sliced jalepeños on the side, large dipping cups, for the perfect bite, and serve it on a large platter for aesthetic and everyone to enjoy. Traditionally mexican fruit carts will serve the fruit in a plastic bag or plastic cup, I always find myself scraping the sides for more spice, so I like the idea of a platter when hosting because you get to curate your perfect bite. I also prefer to serve the fruit this way for large groups and parties so kids can also enjoy the fruit without the spice, as well as guests who have a low tolerance for spicy foods!

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Something about serving a whole roasted fish on the table with bright roasted colorful vegetables surrounding is so eye catching and unique. Serving the whole fish with the head and tail intact screams gourmet chef, and looks like alot of work, when in fact it’s so simple and easy to make. I used to be so intimidated at the thought of handling a whole fish in the kitchen, but it’s easier than you think. And no I have not swallowed or chewed on any bones. I purchase all of my fish at Dry Dock Fish for the Freshest Seafood in Southern California. They do a very good job at cleaning and filet-ing the fish so its easy to handle. They also give me tips on how to remove the bones depending on the type of fish I’m purchasing.

This dish has Southern Charm with a Mediterranean/ South of France Twist.

When traveling to Europe I order a whole fish on menus almost everywhere I go. The fresh Mediterranean influence is everywhere and I crave the freshness and style of eating when I’m back home in the states. I love serving roasted cherry tomatoes with roasted fish for the perfect pairing. I grew up in a small country town called Bakersfield where all the ‘Okie’s’ (Oklahoma settlers) came during the dustbowl and brought there Southern Style Home cooking all through our town. I used to ask my mom for Okra everyday, she even bought it for me pickled in the jars, I just loved the taste, texture and crunch. Also, nothing like a little roasted jalapeño for some subtle heat in a roasted veggie mixture. This dish encompasses nostalgic flavor I love in one pan.

What is the ‘pan-roasting’ method for cooking fish?

Pan-roasting fish combines the stovetop and the oven to deliver perfectly crispy skin and a flaky, moist interior. By searing the fish to create a caramelized crust in a hot skillet before transferring it to a preheated oven, you prevent the outside from burning while ensuring the inside cooks evenly. You will need an oven safe pan like a cast iron or high quality pan like the one I used in the video above. The pan I used is a Hestan Pan I linked here. I swear by this method to get the softest, melt in your mouth texture. Leaving the skin on and basting the fish with the juices on the bottom after removing from the oven give the fish so much flavor. It’s hard to eat fish any other way after cooking it like this. Also the tail and skin will just pull right off the fish after cooking this way making it fuss-free when your ready to eat.

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Crudo is my go-to snack in the summers for a light, refreshing bite that is easy to make yet looks and tastes like it was ALOT of work. I have been making all different kinds this Summer because I simply can’t get enough. This dish is high in protein with healthy fats, natural sugar, dairy-free, gluten-free, and you can even make it vegan by using fruit/vege like tomatoes or thinly sliced peaches.

The hardest part is sourcing the highest quality sushi-grade fish from a fish monger you can trust! I only shop at Dry Dock Fish for THE freshest seafood that I know, and trust. They are located at 26 Farmers Markets in Southern California from Calabasas to San Diego and also ship online. www.drydockfish.com

Learning The 5 Step ‘Crudo Formula’ for creating recipes:

Fish + Acid + Fat + Texture + Seasoning

1. Fish: Technically you can use any fish as long as its sushi-grade and handled properly to ensure its safe to eat raw. But the main fish used in crudo’s are salmon, yellowtail, ahi, or scallops. If your vegan or vegetarian try tomatoes or peaches. To get thinly sliced pieces of fish you should clean the fish, pat it dry, and pop it in the freezer for 10-20 minutes before slicing (with a sharp knife) to firm up the flesh making it easier to cut. Resturant style crudo will cure the fish first, I wrote about it in my Mango Habanero Salmon Crudo post on Substack if you want to learn more about how to do this.

2. Acid: For the acid you can use Fruit Acid or Vinegar or a combination of these both. I like to use Rice Vinegar, Soy Sauce with a mix of whatever I have on hand Yuzu Juice, Lime, Lemon, Tangerine, Orange……The choice is up to you! If using citrus be sure to do this step last so it doesn’t cook the fish like ceviche!

3. Fat: Using a high quality EVOO in the marinade, or you can just drizzle on top of the fish or both! You can also use Avocado Oil or Algae oil. I use whatever I have on hand but NOT seed oils.

4. Texture: This is the fun part to really spice up and balance the dish! You can top the fish with anything to create texture fresh herbs, thinly sliced shallots, red onion, serrano peppers, jalapeño slices, radish, capers, the choice is up to you!

5. Seasoning: I like to top mine generously with Maldon Flaky Sea Salt and citrus zest of whatever fruit i’m using in the sauce/marinade of the acid.

If you have all of these ingredients in your crudo, you can get as creative as you want. And customize your crudo dish to your own preferences or use what you already have on hand.

Crudo is little work, with a Huge R.O.I. If you want to impress your friends and family with a quick and easy but insanely delicious recipe try this Spicy Citrus Yellowtail Crudo. Once you know the Crudo Formula the skies the limit. So here’s the secret:

• Sushi-Grade Fish: ‘Sushi-grade’ is a marketing term. Because this term is not regulated you have to find a fish market you know and trust. Sushi-grade is the way the fish is handled after it’s caught insuring the freshest fish safe enough to eat raw. It is typically frozen on the boat after it is caught in a freezer at very low temperatures for 4-7 hours so their are no parasites. I always source the best fish from Dry Dock Fish. The quality is unmatched and they are at 26 Farmer’s Markets in Southern California or you can order online. If you are Vegan or Vegetarian you can substitute fruit or vegetables like peaches or tomatoes. www.drydockfish.com

• Acid: Citrus or Vinegar or Both! Citrus really compliments the flavor of fish. It’s best to squeeze it on top at the end so it doesn’t cook the fish like ceviche. Use the zest from lime, lemons, oranges, tangerines…etc. I love making an asain inspired dish with Yuzu Juice I pick up bottled at the asain markets. You really only need a large splash of Vinegar try white wine vinegar, rice vinegar, white balsamic…

• High Quality Olive Oil: If you prefer a different oil that works too. I would suggest going for something fruity or high quality like something you use in salad dressings. Store bought brands I prefer are: Algae Cooking Club, Graza, and Brightland.

• Seasoning: Salt and Heat. Flaky Sea Salt, I love the Maldon brand. Heat is your preferred level of spiciness. Jalepeño, Red Pepper Flakes, Serrano Peppers, or Freshly Grated Ginger.

• Texture: This category is optional, but this is where you can elevate your crudo.

  • Herbs: Thinly sliced chives, mint, dill, cilantro or Thai basil.

  • Crunch: Crushed pistachios, fried garlic chips, crispy shallots, or toasted sesame seeds.

  • Vegetables: Thinly sliced radishes or cucumbers

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The Recipe To Crudo:

Crudo= Raw Protein + Acid + Fat + Texture + Seasoning + Texture

If you want a restaurant style crudo you can first cure the fish with salt and sugar. This helps to firm the texture to get those thin slices that beautifully soak up the marinade. However, this step is not necessary. You can also pop the fish in the freezer for 10-20 minutes and this will help to firm the fish as well. If you want to learn about how to cure your fish read my last blog post ‘Mango Habanero Salmon Crudo’ to learn how to cure. It’s really simple but you will have to time it out because curing requires a 4-8 hour rest time.

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‘Crudo’ is an Italian or Spanish term meaning “raw.” There’s nothing more refreshing than a light, cold, and crisp seafood crudo on a hot summer day. Crudo is the perfect treat for your family and guests during the summer months and you can use any sushi-grade fish from halibut, yellowtail, scallops, ahi, and whatever sauce and toppings your heart desires. There are many variations from all around the world but typically they consist of thinly sliced raw fish, high quality olive oil, fresh citrus juice, vinegar, and seasoning. Seasoning with herbs like mint, cilantro, chives, basil, red onion, orange slices, lemon/lime zest, capers, flaky sea salt. The sky’s the limit and you can dress your crudo up however you’d like. Some might say you should eat it as is, but others will serve their crudo on crostinis, thinly sliced baguettes, or tortilla chips. Serve with a fresh sparkling wine or water, fresh watermelon juice, or a spritz perhaps, and you just made yourself a delightful afternoon.

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How To Make A Resturant-Style Crudo:

Chef’s will CURE the fish to get that luxury style restaurant taste. Simply put a mixture of salt and sugar will draw out excess water to firm the fish for thinner slicing, better taste, and perfume the fish for better flavor, smell and texture. The reasons you cure the fish before cutting it are as follows:

1. Firms the Texture: Osmosis draws out retained water and slack intercellular moisture. This makes the fish less mushy and gives it a tight, springy bite.

2. Concentrates Flavor: Removing excess water prevents the fish from diluting your olive oil and citrus dressings. It condenses the natural, sweet flavors of the seafood.

3. Improves Slicing: A firmer fillet is much easier to slice super-thinly and cleanly against the grain.

4. Reduces “Fishiness”: The salt draws away surface liquids that can carry off-odors, leaving a sweeter, fresher taste.

   

How To Cure The Fish For Better Flavor:

I want to start by saying curing the fish is not MANDATORY when making crudo. Your dish will still turn out amazing if you just slice the fish and eat it without curing first. If you need to save time, feel free to skip this step. If you want to give it a go, you will need to mix equal parts of salt and sugar. In this recipe I used 1/4 cup of granulated sugar and 1/4 cup of kosher salt. I added lime, lemon, and tangerine zest to the mixture. I rinsed the fish, pat it dry, then poured out half the mixture onto a plate with a paper towel under the mixture so I could easily transfer the fish after patting on the cure. Placed my salmon on top of the mixture, then evenly applied the rest to the top of the fish. i wrapped the fish in plastic wrap and put it in the fridge for 4-8 hours. This would be a good step to prep the night before or early in the morning if you have guests coming over for lunch. After curing time is complete, make an ice bath by adding water and ice into a mixing bowl and wash the mixture off gently. The ice and freezing cold water helps to firm up the fish right before cutting. Once, the mixture is removed take a sharp knife and thinly slice the fish right away while the flesh is firm and cold. This will help you create thinner slices and also shape the fish on your dish.

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Small’s Smash Club is a small family owned business that started in San Clemente 1.5 years ago, and just opened their second concept location in Laguna Beach right across from the locals spot Victoria Beach. With ocean views, a family friendly environment, outdoor patio seating, and dive ‘style’ bar; you can’t help but walk in and feel like you’re at home with the locals. The menu is simple, affordable, delicious, and thoughtfully curated making it the new hot spot this summer. It’s time to soak up that quintessential so-cal beach culture this summer by cruising down to the sand at Victoria Beach for some sun, waves, then walk across PCH to Small’s Smash Club, for an incredible burger, Adult Beverages, and some fun for the whole family.

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You can expect to see locals of all ages, and expect for everyone to have a good time! The owner Jordan Smalls, Pro Snowboarder is equally as passionate about his wife (also named Jordyn Smalls) and their two beach babies Dove and Meadow as he is Smash Burgers. Jordan goes to great lengths to ensure QUALITY from the freshest, softest burger buns, a perfectly and artistically smashed patty, fresh cut produce daily for the burger toppings, organic wine, craft cocktails, a wide beer selection and fries cooked in beef tallow! The vibes and atmosphere boast a retro burger joint feel in a restored classic beach house with black and white checkered floors throughout, local artists painted wall murals, a vintage couch, surf videos playing on the televisions, light up seashells on every table, a box of kid toys, a large outdoor patio shaded with lush overgrown trees, string lights, a huge bird cage with the restaurant mascots, a fairy garden, chess board, and small rattan kid chairs and table, oversized bean bags and ample seating throughout!

Let’s talk about the menu:

There’s something to be said about a simple menu that does only a few things to PERFECTION. The have absolutely PERFECTED and take pride in the art of their Smash Burgers. They are crispy, perfectly seasoned, and will have you coming back for more! You can order a single, double, or triple patty with beef tallow cooked fries, cheese fries, onion rings, or loaded fries. Toppings include grilled onions, American cheese, crinkle cut kosher pickles, and small’s secret sauce. You can score a high quality burger, fries, and drink combo for only $15! The patties are a chuck/brisket blend from Prime Meats and are delivered fresh daily. I could taste the quality as I sunk my teeth into a double patty and loaded fries. And as a pickle lover, i was obsessed with the kosher crinkle cut pickles they used on the burgers, along with the softest potato buns. Small’s secret sauce comes on every burger and I can confirm it was BETTER, than ‘In and Out’……. The secret sauce was also served on top of the loaded fries with melted cheese, grilled onions, and fresh cut crisp jalapeños. I was in burger heaven! Truth be told, I’m not a huge onion ring person, but I am definitely a FAN now after trying Small’s. Jordan has created the highest quality onion ring, with the most amazing seasoning and batter, with no surprise, they are one of the best sellers and a customer favorite.

With the family friendly environment they also serve delicious Dip N Dot style ice cream but elevated! The flavors were hard to choose from cookie dough, cotton candy, cookies n cream, fruity pebbles cereal, banana split and rainbow ice. My 3 kids were so excited to get the ice cream after their burger. My kids chose the Rainbow Ice flavor, and I demolished the Fruity Pebbles Cereal ice cream. My daughter quietly played with the adorable fairy garden, while my boys huddled around the birds, while my husband and I gratefully got to sit back, relax and savor a glass of wine/beer with views of the ocean and the crisp ocean breeze. Orange County is lucky to get such a cool hangout spot just in time for summer, Sea Ya There! -T

psst….if you haven’t already subscribe for free! This is a reader supported publication that depends on subscribers. Thank you for reading and stopping by.

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You will commonly see crudos made with seabream, halibut, salmon, or scallops. But thats why cooking is so much fun! The sky’s the limit and you can let your creativity shine through your version of a traditional dish.

Where can I buy my ‘sushi grade’ fish ?

First off, ‘sushi grade’ fish is a loosely used marketing term used in the fish industry. In short, "sushi-grade" (or "sashimi-grade") is primarily an informal marketing term used by fishmongers to indicate that a fish is fresh, high-quality, and considered safe to eat raw. So here’s what you need to know:

• No Official Meaning: There is no official government body (like the FDA or USDA) that tests, certifies, or regulates the term “sushi-grade”. The label is essentially a guarantee of the vendor’s own standards and honesty.

• Safety Protocols: While the term isn’t regulated, legitimate vendors use it for fish that has been handled under strict protocols to prevent foodborne illness. Typically, this means the fish is flash-frozen at ultra-low temperatures (often around -4°F to -31°F depending on the species) immediately after being caught to kill parasites and bacteria.

• General Quality: Beyond safety, “sushi-grade” implies the fish was caught, bled, and refrigerated carefully so that it retains a bright color, clean “sea” smell, and buttery texture

But simply put I would never use grocery store bought fish pre-packaged when consuming raw fish or crudo at home. You want something wild caught, extremely fresh, preferably that day if you can source it, and do not rely blindly on the label. The best approach is to shop at a reputable, high-turnover fish market, ask the staff how the fish was handled and frozen, and use your senses to ensure it looks vibrant and smells fresh.

If you live in Southern California or in Coastal Cities, I recommend starting at Local Farmers Market’s or boutique grocers that only sell seafood. OR catch it yourself if you spear fish or know how to fish. My husband and son are fishermen and I will use their fresh catches or I will go to someone I trust. Here’s my list below.

If you live in Orange County here’s some reputable places to shop:

1. Pearson’s Port in Newport Beach, CA

2. Dry Dock Fish: Mariners Farmers Market on Saturdays. (714) 879-6067

3. Bear Flag: Costa Mesa - Newport Beach, CA

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I’m down 12 pounds and I keep this meal on my bi-weekly rotation because it’s a quick and easy recipe, tastes restaurant quality, and is packed with nutrition! I purchase my Ahi Tuna Steaks at Mother’s Market. If you don’t have a Mother’s near you I suggest Wildfork, or any local butchery or farmers market that sells sushi grade fish.

Ahi Tuna is nutrient dense, high in protein, great for building muscle.

Ahi Tuna is low calorie, low fat, and high in protein. A 6 oz. filet contains up to 43g of protein! One serving can yield up to 50% of the recommended daily protein value, ideal for muscle building and satiety. It contains Omega-3’s, and is rich in selenium and magnesium, supporting your immune system and brain health. Adding Ahi Tuna into your weekly diet should be at the top of everyones grocery list! And say Thank you to Jesus, for all the little fishies in the Deep Blue Sea… GET THE RECIPE BELOW, IT’S A 10 MINUTE MEAL WITH HIGH REWARDS!

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There’s one month left till Summer, so now is the perfect time to start collecting everything you will need to create an Elevated Outdoor Dining Experience just in time for late Spring and Summer.

Here’s What You Need To Know:

• Choosing the right area in your outdoor space to dine.

• Picking out the perfect rug for your space.

• How to pick the right table and chairs.

• Where to shop for Elevated Pieces on A Budget?

• How you can elevate any outdoor patio space.

• Putting everything together for Al Fresco dining.

First things first, Al Fresco dining is the Italian word for “in the fresh air.” It refers to eating outdoors, and even if you live near the beach, in the mountains, in the plains, house or apartment any open air setting will work, Big or Small. Even an apartment patio can utilize a small round table with two chairs for a person living alone or with few people. It’s all about creating a warm inviting space to enjoy dining outside the home.

I personally live near the beach in Southern California where backyards don’t exist and what little outdoor space we have is always concrete, and no grass. Grass is calming and grounding, and the greenery excites the senses. So, to take away the cold empty feeling concrete suggests, I laid down a strip of astroturf near my firepit to place my table (see picture below). You can purchase astroturf at your local Home Depot or Lowes. You must first measure the space and they can custom cut it for you. You should touch and pick the grass you want, it sells by the square foot starting around 1.00 and up depending on the quality of turf you choose. Make sure you don’t get the cheap plastic one thats .50 cents/sq. ft., I went middle grade and happy I did it.

Picking out the right rug is essential:

This of course depends on your style and taste, but if you want to get the most for your money BUY CLASSIC PIECES, I can’t stress this enough. Traditional rugs, Persian style rugs, jute or woven rugs, muted tones, neutral colors never go out of style. They create a sort of blank canvas for the space that you can dress up with decor. A decent rug should last you minimum 5 years. Avoid heavy patterns and rugs that only cater to one aesthetic, unless you don’t mind switching it out every year, buy something classic, and have fun with decorative pieces. I.E. Flowers, Cups, Dinnerware, candles etc. Especially if you live in warmer climates and plan on eating Al Fresco through multiple seasons. This way you can change the outdoor aesthetic to match the season. Stick to Classic Pieces for the Rug, Table, Umbrella….. Save Trendy, Colorful, Decorative Pieces for everything else. You can find very affordable outdoor rugs online: Check out Amazon, Wayfair, Target, Sometimes Homegoods if you get lucky!

I’ve Linked Some Below For Examples: These styles may look simple/basic but that’s the point. We don’t want to go heavily patterened, lined, or colorful. Earthly neutral tones for a relaxing cool space.

Neutral Traditional Outdoor Rug

Jute Neutral Outdoor Rug

Picking Out The Right Table and Chairs:

• For outdoors I strongly suggest a REAL WOOD TABLE. Wood will never go out of style and will last forever. Teak can last for a 20+ years if it is cared for and treated properly. Real wood is more expensive so if you want a good deal, you can ask to buy a floor model (they are usually discounted 10-30%), or wait till the summer season is over for the lowest prices.

• Invest in a cover for when it rains, and cover when the season is over.

• Make sure to polish it with the proper oil or treatment recommended.

• If you’re social, have a family, and/or the space for a larger table, get a table with an extender. An extender is something that folds in/out easily if you are having guests over.

• If Real Wood seems out of reach, check out Facebook Marketplace for a used table you can spruce up. Or start with a 6-8 foot fold out table and cover it with a table cloth.

• For a larger outdoor space choose a rectangular shaped table. If you live in an apartment or have limited outdoor space a round pedestal or bistro table may be the better choice. Metal and iron will rust, so make sure you cover it properly.

• As for dining chairs, this is where you can let your creative flag fly! Purchase chairs that make you happy, but more importantly ones that you do not mind taking care of. Chairs get dusty, spider webs, rust, sun fade, so pick ones based on the level of care you want to commit to. Outdoor Sunbrella or Cloth fabrics are chic, but after a season they can be dusty, dirty, and not so fresh. Natural wood, Metal, Plastic, Rattan can be sprayed down with a hose, easily stacked and stored in the garage for the colder months.

• Same for Umbrellas. Get something Neutral that matches everything! The tasseled and scalloped umbrellas add a classic elevated feel. And I shop for mine at ‘Business & Pleasure’ online. They have the best quality, and are the OG’s of aesthetic umbrellas. Again I would go for simple white, ivory, nudes, or cream colors so they can match different types of table decor. If your on a budget they have plastic dupe umbrellas for $80. Go for the 7 Ft. ones for better coverage. Business and Pleasure has real wood poles, way classier in person (i have both) pictured in the photo above is the Amazon one.

  HERES SOME EXAMPLES OF REAL WOOD TABLES THAT NEVER GO OUT OF STYLE and ARE HIGHLY WEATHER RESISTANT :

  CB2 has 30% off Real Wood Tables this month

  —> Classic Teak Wood Table

  —→Teak Extendable Table

  —→Amazon Acacia Wood Table by Christopher Knight

  —→Amazon Tasseled Umbrella

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  THIS IS WHERE THE FUN BEGINS, TABLE DECOR + DINNERWARE:

  This is where all the fun begins because you get to choose your Aesthetic for the Season. Heres a checklist of things you will want to consider:

• A Tablecloth

• A Table Runner

• Placemats

• Plates

• Napkins

• Silverware

• Water Cups

• Wine Glasses

• Vase

• Candles

  I always Shop for the current season, 1 season ahead. The reason being is you get the first pick before everything is gone or picked over. Also, it gives me time to make thoughtful purchases that make sense. I invest in pieces that all go together to fit with my vision. And if I don’t have a vision, I start with a piece that speaks to me. For me, thats normally plates. I have a slight obsession and am always collecting sets that I can build my tablescape around considering the items listed above. I also, am an avid thrift/estate sale and vintage shopper. I frequent, year round so I always have my eye open for fun pieces I can use. This is also where you can get the best deals, and amazing quality pieces because most goods are not made with the same quality materials they were back in the day before mass production and made in China factories were a thing.

  

  Everything on top of this table I picked up at a deep discount. The vase was on sale at OPT Boutique in Costa Mesa for $30. I found the Branches near a dumpster next behind a floral shop. (I asked the owner for permission) The placemats, table runner, and plates I thrifted at The American Cancer Society Discovery Shop in Corona Del Mar,CA. The mats are doubled sided, brand new, by Williams Sonoma. The plates are Bone China, made in England by Worcester/Delecta. If you ever see a label on vintage pieces make sure you google search it by image, because this brand in particular is worth 100’s of dollars to collectors and I scored the whole set for $50. The cups are acrylic, reusable plastic I ordered on Amazon (I will link below). The silverware is from Home Goods. And I love my Seasonal Tomato candle from Trader Joe’s. I have found CV Linens online to have amazing quality linens at an affordable price. Linen can be hundreds of dollar. And I got my beige linen table cloth for under $100. Larger sizes are especially hard to find and prices go up based on size. This one is 90” x 156” because I like mine to cover the legs of the table for the romantic elegant feel. This is especially important if you are using a fold out table. The legs cheapen the look, so make sure you stay conservative and cover the legs.

  HERE’S A LINK TO EVERYTHING I USED IN THESE PICTURES ON MY LTK:

  —>Links To The Photo Above

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