Bass Ceviche

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.

Ingredients

• ½ cup chopped sweet onion
• ½ cup chopped red onion
• ¼ cup sliced scallions or green garlic
• 1 fresh Fresno pepper, or 2 to 3 fresh cherry peppers, seeds and ribs removed, finely chopped
• ½ 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    146 calories; 5 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 16 grams protein; 68 milligrams cholesterol; 431 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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

About 1 hour