Compressed Watermelon and Sea Buckthorn-Watermelon Aguachile | Chef Maximillian Petty of Eden Hill

Shrimp, Watermelon, Cherry Tomatoes, Avocado, Fresno Chiles, Scallions, Sesame Seeds, Perilla Leaf | Chef Angel Barreto of Anju

Shrimp, White Fish, Octopus, Scallops, Avocado, Cucumber, Red Onion, Serrano Chile, Cilantro, Cilantro Oil, Tostadas | Chef Luis Herrera of Ensenada

Fermented Aguachile, Parmigiano Reggiano Panna Cotta, Charred Scallion Jam, Sherry Vinegar, Basil | Chef Robbie Nowlin of Allora

Kumquat, Cucumber, Lime, Chile, Shallot, Radish, Chive Oil | Chef Andre Miller of Straight Wharf

Carrot Aguachile, Preserved Lemon, Fennel Pollen | Chef Spencer Ivankoe of Cafe Rowan

Watermelon, Compressed Melon, Pickled Watermelon Rind, Coconut Granita, and Avocado | Chef Rishi Kumar of Bar Sótano

Tomato Water, Pickled Onions, Chile Arbol Sauce, Compressed Cucumber, Finger Limes | Chef Andrew Zarzosa of The Betsy Hotel

Sea Scallops, Jicama, Citrus, Radish, Chiles, Red Onion, Cilantro | Chef TJ Steele of Claro

White Pacific Shrimp, Serrano Chiles, Cilantro, Onion, Cucumber, Lime Juice, Maggi Seasoning | Carlos Raba of Clavel

Black Garlic Aguachile, Horchata, Chicharrón | Chef Noah Sandoval of Oriole