Recipes
Marc Forgione's Seviche

Marc Forgione's Seviche

From: Chef Marc Forgione, Marc Forgione, New York City, NY. Yield: 1 serving.

5 oz. diced striped bass, skinless

¼ red onion, diced

1 vine-ripe tomato, diced

1 avocado

1 tsp. chopped ginger

3 Tbsp. coconut milk

3 limes

1 Tbsp. chopped cilantro

1 Tbsp. chopped mint

2

Register to view the full article

Register for Access!

Already a member? .

TAGS: Food & Drink