A fresh fish seviche dish marinated in a juicy broth of grapes, habanero and citrus, finished with a salty crunch.
Anthony Lamas is chef and owner of Seviche, in Louisville, Kentucky. He has also cooked at the James Beard House five times, was honored as a semifinalist for the James Beard Best Chef: Southeast Award in 2010 and 2011, and won the title of Food Network’s Extreme Chef.