Chef Anthony Goncalves folds cream into avocado purée and flavors it with orange dust.
He makes a fine dice of bell, Fresno and jalapeño peppers, adds diced onion and dresses the mixture in olive oil.
He dresses sliced Kona kampachi with orange, lime and lemon juices and puts them on top of the avocado purée. He sprinkles them with the pepper dice and tops them with freshly popped popcorn. He garnishes the plate with pomelo pulp.