BASS CEVICHE

Bass Ceviche image

This recipe is a simple wonder: small pieces of fresh fish are tossed with onion, scallions, hot peppers, olive oil and a goodly amount of lemon juice. The result is flavorful and refreshing. If green garlic is in season, use that in place of the scallions. The same goes for fresh cherry peppers, which can stand in for easier-to-find Fresno peppers.

Provided by C.J. Chivers

Categories dinner, lunch, main course, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 8

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

Steps:

In a large glass bowl, combine sweet and red onions, scallions or green garlic, Fresno or cherry peppers, lemon juice and olive oil. Add bass and toss gently to coat; season with sea salt.
Cover and refrigerate ceviche until fish is opaque, 30 minutes to 1 hour, stirring every 15 minutes.

Nutrition Facts : @context http, Calories 150, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 1 gram, Sodium 428 milligrams, Sugar 3 grams