JELLY CEVICHE

INGREDIENTS

• 1 Box Piña Coco Gelée 

• 4 oz sea bass 

• ⅓ cup canned coconut milk 

• The juice of one lime 

• 1 persian cucumber 

• 3 radishes  

• 2 tbsp micro cilantro 

• Flowers (if you stumble upon them)

INSTRUCTIONS

Make Piña Coco as directed on the box, pour into a square mould, and set in the fridge for two hours. Dice the bass into small cubes and mix with lime juice and salt to marinate. While the fish sits, peel and dice the cucumber, mandolin the radishes, and cube the Piña Coco Gelée. Fold all the Gelée, veg, and coconut milk into the marinated bass. Divide the ceviche into four bowls and garnish with micro cilantro and flowers.