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


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TAGS: Food & Drink