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From Chef Richard Sandoval of La Sandia and Zengo at Santa Monica Place
For the Aji Amarillo base
1/2 cup lime juice
1 1/4 cup orange juice
1/4 cup honey, slightly warmed
1 tablespoon white soy sauce
2 1/2 tablespoons aji amarillo
1/2 tablespoon yuzu
For the Garnish
1/4 red onion, julienned
2 tablespoons shiso, cut to chiffonade
1/2 cup small diced cucumber
1/2 cup small diced green apple
For the Sea Bass
1/2 pound sea bass, cubed 1/4 inch
Lime juice, fresh squeezed
To Make the Base
1. Warm the honey, slightly.
2. Whisk the base together.
1. Season sea bass with salt and cover with lime juice.
2. Allow to marinate for 10 minutes, then strain.
3. Combine bass with vegetables and base.
Nutrition facts: 361 calories, 24g protein, 65g carbohydrate, 3g fat (1g saturated fat), 2g fiber