CHEF’S SECRETS
HAMACHI CRUDO
“This dish is a chef’s playground— elevated, unexpected, and unapologetically bold.”
Cliffton Holmes II
CHEF KYLE RHODES FORTY 1 •AMBIENTE
HAMACHI CRUDO
WITH PASSIONFRUIT AGUACHILE
Reviewed By Cliffton Holmes II
Food Critic Extrodinaire
This isn’t your average crudo.
It’s a sensual dance of texture, acid, heat, and umami—crafted for those who savor the art of flavor layering. In this signature dish, Chef Kyle Rhodes transforms pristine Hamachi into a canvas for bold, tropical, and unexpected notes. The secret? Balance.
The Inspiration
Drawing from coastal Mexican traditions, Chef Rhodes reimagines aguachile—a Sinaloan seafood preparation—infusing it with bright passionfruit for a sweet-tart twist. Silky avocado, fermented black garlic, and puffed rice crunch bring the entire composition into focus.
INGREDIENTS
For the Crudo:
6 oz sushi-grade Hamachi, thinly sliced
Zest of 1 lime
Maldon sea salt, to taste
For the Passionfruit Aguachile:
h cup fresh passionfruit juice
1/4 cup lime juice
1 small garlic clove
1/2 serrano or 1 small fresno chili (seeded for
milder heat)
2 tbsp olive oil
Salt, to taste
Black Garlic Purée
(store-bought or homemade):
2 black garlic cloves
1 tbsp warm water or olive oil
Blend until smooth
Avocado Purée:
1 ripe avocado
Juice of 1/2 lime
Salt to taste
Puffed Rice:
1/4 cup uncooked rice
Avocado Oil, for frying
Garnishes:
Thin slices of fresh fresno chili
Cilantro leaves
CHEF KYLE RHODES
FORTY 1
2 servings
Pro Tip:
Make sure everything is cold and fresh. The contrast of hot puffed rice with chilled crudo? Sublime.
METHOD
Step 1: Prepare the Aguachile
In a blender, combine passionfruit juice, lime juice, garlic, chili, olive oil, and a pinch of salt. Blend until smooth and slightly emulsified. Taste and adjust for heat and acidity.
Step 2: Make the Avocado Purée
Mash or blend the avocado with lime juice and a pinch of salt until velvety smooth.
Step 3: Puff the Rice
Heat avocado oil to 350°F. Add rice and stir constantly—like magic, it will puff like popcorn in seconds. Remove immediately with a slotted spoon. Drain on paper towels and season lightly with salt.
Step 4: Marinate the Fish
Lay out thinly sliced Hamachi. Sprinkle with lime zest and Maldon salt. Let sit for 3–5 minutes to gently cure.
Step 5: Plate It Like a Pro
Spoon 2 oz of aguachile into the base of a chilled plate. Artfully arrange the Hamachi slices. Add dabs of avocado purée and black garlic. Scatter puffed rice for crunch, and garnish with thin slices of fresno chili and cilantro leaves.
