From: Chef Aaron Sanchez, Centrico, New York City. Yield: 1 6-8 oz. serving. 4 large garlic cloves, finely minced 1/4 tsp. cumin 1/4 tsp. dried Mexican oregano 1 tsp. achiote paste 1/2 cup Seville Orange Juice (or 1/4 cup orange juice mixed with 1/4 cup lime juice) 1 6-8 oz. filet wild striped bass, skin removed (or other firm-fleshed fish) 1 red bell pepper, thinly sliced 3 spears asparagus, thinly sliced 1/2 small red onion, thinly sliced 1 serrano chile, thinly sliced 1 tomato, thinly ...
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