On hamachi crudo......

    Here is another crudo we are currently serving at the restaurant. I'ts a hamachi crudo that is paired with grapefruit, calabrian chili, avocado, and mint.  The hamachi is cut into small cubes and tossed in a small amount of extra virgin olive oil, salt, calabrian chili, and mint. I'm serving the avocado as a mousse. To make the mousse I take some avocados and mix it in a blender with water, salt, cilantro, and a bit of lime juice. For the grapefruit component,  I juice and strain the grapefruits and mix it with some salt, sugar, and red wine vinegar. Presentation to me is just as important as the quality and flavor of the final product. If you ask 100 chefs to make a crudo using the same components more than likely 90 percent of them will end up with your basic presentation of thinly sliced fish shingled on top of each other with the dressing drizzled over the top. It's always importatnt for us as chefs to constantly be thinking of ways to improve our product whether it be the presentation, execution, or technique being applied at the moment. There's nothing wrong with knowing how to do things just one way and always falling back on that single application every time, but if you don't challenge yourself to acquire and perfect new techniques you can never grow as a chef. I've always said that one of the main reasons why I love this industry is that its never ending and constantly evolving. Here are some pictures of the finished product......