Media Dinner with National Honey Board Featuring Recipes by Chef Ricardo Zarate

Sea Bass Ceviche with Coconut Milk, Honey, Garlic, Red Onion, Celery, Lime, Aji Amarillo Paste, Peruvian Corn (choclo) and Peruvian Fried Corn (cancha)

Tagged: , California , Mo-Chica , National Honey Board , Peruvian Cuisine , Los Angeles , USA

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