Ricardo Zarate's Ceviche

Ricardo Zarate's Ceviche

For the ceviche sauce:

• 1/3 cup pure honey
• 4 garlic cloves
• 1/4 red onion
• 4 sticks of clean celery
• 1/8 lb fresh seabass
• 1 cup lime juice
• ½ cup coconut milk
• 1 tbs Aji amarillo paste

For the ceviche:

• 1 lb fresh seabass, diced
• ½ red onion, sliced
• 1 tbs cilantro, sliced
• Red serrano chili (to taste)
• Salt and pepper (to taste)

Notes: Aji amarillo paste is a yellow Peruvian chili paste that you can find in different Latin markets. You can substitute the serrano chili for either jalapeño or habanero chilis to taste.