Marc Forgione's Seviche

From: Chef Marc Forgione, Marc Forgione, New York City, NY. Yield: 1 serving.

5 oz. diced striped bass, skinless

¼ red onion, diced

1 vine-ripe tomato, diced

1 avocado

1 tsp. chopped ginger

3 Tbsp. coconut milk

3 limes

1 Tbsp. chopped cilantro

1 Tbsp. chopped mint

2 Tbsp. kaffir lime oil (can substitute the zest of two limes, cover with olive oil and set aside for two minutes)

as needed, popcorn

as needed, Ararat spice (or spice of choice)

Mix all ingredients together and wait approximately 10 minutes to serve. Sprinkle spice over popcorn and serve.