The Forever Oceans Kahala Klash took place November 7th at The Culinary Institute of America, Hyde Park campus and was a huge success! Maximiliano Righimal won the first place scholarship prize and the title of seafood master. 


The dish Max decided to create was a Tri-cultural Ceviche. Colorful, aromatic and absolutely delicious — Max really impressed the judges with his creation using Forever Oceans™ Kanpachi (Amberjack). Check out his winning recipe below and see just how creative his dish was!

If you haven’t had the chance to watch the Forever Oceans Kahala Klash highlights yet CLICK HERE and for more culinary inspiration make sure you download our free recipe booklet below!

Recipe by: Maximiliano Righimal (Forever Oceans Kahala Klash Winner) – Tri-cultural Ceviche

Serves 4

Winning Dish


1 cucumber (peeled and cut in half)

10 limes, juice of (half)

4oz of yuzu (half)

3oz white soy sauce (half)

3oz fish sauce 

1 inch piece of fresh ginger, peeled

1 habanero



1 serrano chili

½ bunch of cilantro 

1 piece of kombu 

1 ½ lb Forever Oceans™ Kanpachi (Amberjack) Fillets (skinless) 

1 avocado 

½ white onion 

1 jalapeño, red

1 jalapeño, green

White corn (dried whole-kernel corn)

Chile guajillo powder

Vegetable oil for frying

Borage flowers

Cilantro flowers 

Cilantro oil

How to make:

Leche de Tigre:

Blend ½ cucumber (peeled), juice of ½ the limes, ½ of the yuzu, ½ of the white soy sauce, fish sauce, ginger and habanero. Season with salt and pepper. Then roughly chop the serrano chili, cilantro and place into a blender, blend until smooth. Pour everything into a bowl, cover and place in the fridge and strain when you are ready to serve.

Fish Brine: 

Take a medium size bowl then add 50g salt, 50 g sugar, pour over 1 pint of cold water then add kombu. Let the algae infuse. Cut Forever Oceans™ Kanpachi (Amberjack) fillets into medium size cubes and place in the brine for 1 hour, strain off the brine when ready to use.

Pico de Gallo: 

Cut the avocado into small cubes, cut the onion into thin strips. Cut small dice from the remaining cucumber, jalapeño and serrano and season with the remaining white soy sauce, yuzu, lime juice and season with salt and pepper if needed.  Carefully deep-fry the corn until crispy and toss in guajillo powder and salt 

To serve: 

Create a circle with pieces of the diced Forever Oceans™ Kanpachi (Amberjack). Spoon the Pico de Gallo over the Ambejack. Add cubes of avocado, fried corn, strips of  onion over the Forever Oceans™ Kanpachi (Amberjack). Garnish with borage and cilantro flowers. Pour leche de tigre around the ring of fish and finish with dots of cilantro oil.

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