3 cardamom pods, cracked
2 large shallots, peeled and thinly sliced
1 serrano chile, thinly sliced
1 tablespoon kosher salt
1/4 cup sugar
8 ounces lemon basil leaves
Zest of 3 lemons
1/2 cup cucumber juice (from peeled cucumber), made with a juicer
1/4 cup Champagne vinegar
1 cup white wine vinegar
1/2 cup sugar
1 tablespoon kosher salt
4 cups extra-virgin olive oil
2 cups sliced shallots
1/4 cup minced garlic
1 tablespoon kosher salt
1/4 teaspoon sugar
2 tablespoons chopped thyme
1/2 tablespoon tarragon leaves
1 ripe avocado, pit and skin removed
Juice of 2 limes
1 tablespoon kosher salt
1 pound cobia loin, bloodline and bones removed
1 tablespoon kosher salt
3 blood oranges, peeled and sliced into 24 segments ("supremes")
1 avocado, pit and skin removed, thinly sliced
2 cups julienned jicama
Chile oil, for dressing
Kosher salt and freshly ground black pepper
Fresh lemon basil leaves, for garnish
Jalapeno pepper, thinly sliced, for garnish
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