Hamachi, Hutilacoche Toasted Quinoa, Avocado Cream | Cruise Scoop

Ingredients

• 3 oz. Hamachi (Sliced)
• 1.5 oz. Hutilacoche
• 4 pc Radish (shaved thin)
• 1 oz. avocado cream
• .5 oz Toasted Quinoa
• 3 pc Orange segments
• 2 oz. Pumpkin Leche de tigre
• 3 pc. cilantro leaves
• 16 oz. Hutilacoche (canned)
• 2 oz. Shallots
• 1 pc Dried Ancho chili (hydrated and sliced)
• 1 oz. garlic
• 1 oz. scallions
• 1 tsp cumin (dried)
• 3 oz Olive oil
• 32 oz. Dashi
• 8 oz. Aji Amarillo
• 4 oz. garlic (chopped)
• 16 oz. Coconut milk
• 6 oz. Pumpkin puree (roasted or canned pumpkin)
• 24 oz. lime juice
• 4 oz. Ginger (chopped)
• 7 oz. oil
• 3 oz. chopped clams
• Salt to taste
• 2 ea. Avocado
• 1.5 oz. Yuzu juice
• 1 tsp. Yuzu kosho
• 8 oz. Creme fraiche
• 8 oz. Quinoa