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Aguachile Hamachi Crudo

Chef Joey Maggiore Creates a Perfect Summer Ceviche

Looking for a light yet flavorful summer dish? Bring out your inner chef and try your hand at making ceviche, with this recipe created by chef Joey Maggiore from The Mexicano (


3 oz. fresh cilantro

1 fresh Serrano pepper

3 garlic cloves

4 oz. fresh lime juice

1/2 oz. onion powder

1 oz. water

½ oz. sushi-grade yellowtail fillets, fresh or frozen and thawed, with the skin removed

For the garnish:

1 piece watermelon radish

1 Fresno pepper

1 avocado

micro cilantro

Prepare the Sauce: In a blender, combine fresh cilantro, Serrano pepper, garlic cloves, lime juice, onion powder, and water. Blend until smooth.

Strain and Chill: Once blended, strain the sauce to achieve a smooth consistency. Transfer the sauce to a container and refrigerate for 20 minutes to allow the flavors to meld and the sauce to cool.

Prepare the Fish: Cut the raw or thawed yellowtail into thinly cut slices.

Assemble: When ready to serve, place on a cold plate or serving platter. Arrange slices of fresh Hamachi (yellowtail fish) on the plate. Add sliced avocado alongside the fish.

Garnish: Decorate the dish with thinly sliced watermelon radish and Fresno pepper for vibrant color and a touch of heat. Finish with a sprinkle of micro cilantro for an added burst of flavor.

Serve: Drizzle the chilled citrus sauce over the Hamachi and avocado. Garnish with additional micro cilantro for presentation.

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