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Around the Table with
Chef Danielle Duran Zecca

A Recipe to Celebrate 420 and the Wonders of Cannabis from the Amiga Amore Chef and Founder

Danielle is an LA-based chef who cut her teeth with celebrated chefs including Neal Fraser, Walter Manzke, and Sang Yoon. Today, she is gearing up for the opening of her Highland Park restaurant, Amiga Amore, which she started as a pop-up with her husband 5 years ago. We visited her new restaurant to celebrate 4/20 and learn more about her “MexItalian” style of cooking, combining the Mexican influences of her heritage with her Italian husband’s heritage.

Mahi Mahi Aguachile

Makes 4 servings 


Broth :
  • 2 Granny Smith apples 

  • 2 Persian or ½ hothouse cucumbers

  • 1 serrano chile

  • ¼ cup water

  • ½ cup lime juice

Aguachile :
  • 1 pound Mahi Mahi or any other fish you like and can slice thin 

  • 1/2 small red onion

  • 6 radishes, sliced thin 

  • 1 avocado, sliced thin 

  • 1 bunch cilantro

  • 1 jalapeno, sliced thin 

  • CBD or THC tincture oil (optional)

Method :
  • Juice apple, cucumber and serrano chile mix with lime juice and water (If you don’t have a juicer, place all in a blender and purée, set a fine mesh strainer over a bowl and pour contents in blender into it. Let this drain for 20 minutes, do not push through as you want this liquid to be clear.

  • Salt juice broth to taste, then refrigerate.

  • Slice red onion, avocado, radish and jalapeño thin, set aside.

  • Put a little lime juice over red onion to remove sharp raw taste.

  • Slice fish to 1/8 in thick, not too thin.

  • Arrange on to plate and pour broth over season fish with salt.

  • (Optional) Using a dropper, garnish with CBD or THC oil

  • Serve with chips of your choice or saltine crackers.

Chef Danielle Duran Zecca

Mahi Mahi Aguachile

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