Slice the fish and assemble the crudo: Remove hamachi from refrigerator and rinse thoroughly under cold running water. Pat dry. Just before serving, cut the fish evenly into 1/4-inch slices.

Place each of the fish slices onto a work surface and zest a lime with a rasp grater over each slice of fish.

Spoon a shallow pool of chilled jalapeño broth onto (preferably chilled) plates or a rimmed platter. Arrange the hamachi slices attractively; fold once and stand the slices on their sides for height. Place the cherry halves, cut side up, around the fish slices. Drizzle lightly with extra-virgin olive oil and scatter torn Thai basil leaves on the plate. Finish with a pinch of Maldon sea salt for garnish if desired. Serve immediately.