PERUVIAN SEA BASS CEVICHE

The Food Channel

Prep Time: 45 minutes; serves eight

Sauce

1/3 c. honey

4 cloves garlic

¼ red onion, thinly sliced

1 c. fresh lime juice

½ c. coconut milk

1 Tbs. ali amarillo paste

½ orange pepper, rough chopped

For the Ceviche

1 lb. fresh sea bass

½ red onion, sliced

1 Tbs. cilantro, minced

Salt and pepper to taste

Fresh sea bass ceviche is right on trend, as identified by The Food Channel’s 2012 predictions. Peruvian food is full of flavors, and this ceviche is cooked in the citrus juice, so traditional cooking is not required.

Add all sauce ingredients to a food processor. Pulse several times. Slice the sea bass into ½-inch pieces. Mix the sauce with the sea bass and let marinate 30 minutes. Garnish with red onion, cilantro, salt and pepper. Serve immediately.

GOLDEN CRUSTED BRUSSELS SPROUTS

24 small Brussels sprouts

1 Tbs. extra virgin olive oil, plus more for rubbing

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