From: Chef Ted Peters, Azurea at One Ocean, Atlantic Beach, FL. Yield: 4 servings. 4-5 oz. Chilean sea bass 8 oz. spiny lobster meat, roasted, shelled, diced 4 oz. olive oil 6 cloves garlic, shaved 2 jalapeños, small dice 2 shallots, shaved 2 mangos, ripened and diced into ½" cubes 4 limes, juiced and reserved 1 bunch cilantro, chopped 3 oz. light brown sugar 2 roasted piquillo chiles, julienned 2 oz. soft butter 1 oz. toasted and ground coriander seeds, white peppercorns, ...
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