For the Aguachile:
Combine all ingredients in a blender and puree on high speed until smooth. Strain through a filter and season with salt to taste, sauce should be tart and well-seasoned, adjust lime juice if it requires more acidity. Reserve in fridge until plating time.
For the garnishes:
Cut avocado in half and carefully remove skin. Slice into 1⁄2 Inch slices and reserve. Prepare a blanching pot. Cut asparagus into 3 inch batons. Once water comes to a boil, heavily season with salt and blanch asparagus for about 45 seconds. Shock in salted ice water and transfer to a tray lined with a towel to dry.
Season both avocado and asparagus with olive oil, lemon and salt before plating.
Blend cilantro and oil on high heat until fully combined, transfer to a small pot and heat up on medium heat until all water content is evaporated. Strain through a coffee filter and quickly cool down over an ice bath. Reserve.
Place a slice of avocado, asparagus and a piece of crab on a plate and repeat this process until you have used it all. In a small bowl lightly combine Aguachile sauce and cilantro oil (do not over mix as we are not looking to emulsify it), serve around crab salad and garnish with fresh herbs. This dish is best enjoyed on tostadas or with tortilla chips.
Chef Rafa Covarubbias, Hexagon Restaurant
Photo by: Daniella Koczur