Alaskan king crab, black garlic aguachile, chicharrón

Adapted by
May 2018


350 grams medium grain rice
125 grams sugar
30 grams ground coriander
15 grams ground cinnamon
Black Garlic Aguachile
(Yield: 1.4 kilograms)
75 grams peeled black garlic
60 grams cilantro
100 grams roasted and peeled jalapeños
150 gramn lime juice
50 grams squid ink
50 grams buttermilk
2 grams xanthan gum
15 grams ultratex 3
700 grams pork skin
Oil for deep fryer
25 grams ground cumin
25 grams ground coriander
15 grams ground cinnamon
15 grams salt
To Assemble and Serve
(Yield: 1 serving)
Clarified butter infused with garlic, thyme, and bay leaf
1 bite-sized piece cooked Alaskan king crab meat
Coriander blossoms
Finely chopped Mexican oregano


For the Horchata

In a nonreactive container, combine all ingredients with 800 grams water, cover, and refrigerate overnight. Using a chinois lined with cheesecloth, drain. Reserve rice and liquid separately, setting aside rice for another purpose.

For the Black Garlic Aguachile

To a Vitamix blender, add garlic, cilantro, jalapeño, lime, ink, buttermilk, and 1 kilogram Horchata; purée. Season with salt and cayenne. With blender on high speed, add xanthan gum and blend 1 minute before shearing in Ultratex. Strain through a chinois.

For the Chicharrón

In a large pot of water, boil pork skin 2 to 3 hours; drain. Scrape as much fat as possible from skin. In a 200°F-dehydrator, dry skin in a single layer. Heat oil to 400°F. Fry until skin puffs; drain and cool. Transfer Chicharrón to a Vitamix blender and pulverize with the remaining ingredients. Store in a cool, dry place.

To Assemble and Serve

In a small pan with some clarified butter, warm crab meat. On a small plate, spread a small circle of aguachile. Garnish with coriander blossoms and oregano. Place crab nearby. Finish with  Chicharrón seasoning.