Bass Ceviche

Name: Bass Ceviche
Ingredients: 1/2 cup chopped sweet onion; 1/2 cup chopped red onion; 1/4 cup sliced scallions or green garlic; 1 fresh Fresno pepper, or 2 to 3 fresh cherry peppers, seeds and ribs removed, finely chopped; 1/2 cup freshly squeezed lemon juice (from 3 to 4 lemons); 1 tablespoon olive oil; 12 ounces fresh striped bass, skin removed, cut into 1-inch pieces; Sea salt, to taste

8 ingredients

3 steps

Ingredients

1/2 cup chopped sweet onion
1/2 cup chopped red onion
1/4 cup sliced scallions or green garlic
1 fresh Fresno pepper, or 2 to 3 fresh cherry peppers, seeds and ribs removed, finely chopped
1/2 cup freshly squeezed lemon juice (from 3 to 4 lemons)
1 tablespoon olive oil
12 ounces fresh striped bass, skin removed, cut into 1-inch pieces
Sea salt, to taste

Directions

1

In a large glass bowl, combine sweet and red onions, scallions or green garlic, Fresno or cherry peppers, lemon juice and olive oil.
2

Add bass and toss gently to coat; season with sea salt.
3

Cover and refrigerate ceviche until fish is opaque, 30 minutes to 1 hour, stirring every 15 minutes.