Bring 1 cup water to a near simmer. Add 1/2 cup dried hibiscus, remove from heat, steep for 8 minutes. Strain into a heatproof container and discard solids; you should have about 1/2–3/4 cup hibiscus liquid.

In a small blender or food processor combine 1 small halved habanero (remove seeds for less heat if desired), 1/2 cup mandarin juice, the warm hibiscus infusion and 1 tsp honey or agave. Blend until smooth. Taste and adjust sweetness. Strain through a fine mesh sieve to remove seeds and pulp; you should have a bright reddish concentrate. Chill until ready to use.

Hamachi & Marinade

Thinly slice 12 oz sashimi-grade hamachi into 1/8–1/4-inch slices. Arrange slices in a single layer on a chilled shallow dish or plate.

In a bowl, whisk together 3 cups fresh lime juice, 1 cup fresh mandarin juice, 2 tbsp of the prepared habanero-hibiscus concentrate, 2 tsp fine sea salt, 1 tsp granulated sugar and 1 tbsp extra-virgin olive oil until sugar and salt dissolve.

Pour the citrus-habanero-hibiscus marinade evenly over the arranged hamachi so slices are mostly submerged. Cover and refrigerate for 8–12 minutes for a gently cured aguachile texture (do not marinate longer than 20 minutes to avoid overcooking).

After 8–12 minutes, gently lift slices from marinade into a mixing bowl using tongs or a slotted spoon, reserving about 1/4 cup of the marinade for finishing the dish.

Strawberry & Cucumbers

While the fish is curing, prepare the produce: hull and quarter 1 cup strawberries; thinly slice 1 cup cucumber on the bias; soak 1/4 cup thinly sliced red onion in cold water 5 minutes then drain to soften bite; thinly slice jalapeño if using.

Toss strawberries, cucumber, drained red onion, 2 tbsp chopped cilantro and the jalapeño with the reserved 1/4 cup marinade to lightly dress and macerate the fruit and cucumber for 2–3 minutes. This marries flavors without overcooking the produce.

Assembly & Finish

Arrange the lightly cured hamachi slices on chilled plates. Spoon the strawberry-cucumber mixture over and around the fish slices.

Drizzle any remaining habanero-hibiscus concentrate lightly (use sparingly for heat control) and finish with micro cilantro or cilantro sprigs, thin mandarin segments if using, sliced radish for crunch and a light scatter of fleur de sel and freshly ground black pepper.

Serve immediately with thinly toasted tortillas, plantain chips, or saltines on the side. Provide extra lime wedges and additional habanero-hibiscus concentrate for guests who want more heat.