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	Ceviche by Michael Chen Light and refreshing ceviche. I used fresh striped bass that we caught on the Sacramento River, but think you could substitute with any fresh white fish, conch or scallops.	3 votes 1 review 1 comment 17054 views
	TUNA PIZZA WITH ANCHOVY AIOLI TOPPED WITH A DOLLOP OF WASABI MAYONNAISE by Cecelia Heer This is an adaptation of Chef Morimoto's Tuna Pizza recipe that is served at his restaurant in NYC and also featured in his Cookbook. As a finishing touch, I add a dollop of wasabi mayonnaise. Also, I really enjoy using ground flour tortillas as an…	1 vote 2186 views