INGREDIENTS
1 lb. sea bass fillet
¾ cup lime juice
2 large tomato, seeded and diced
1 small red onion, finely diced
½ cup coarsely chopped fresh cilantro
2 fresh jalapeno chili peppers, stemmed, diced crosswise into thin circles
2 cups bottled clam juice
1 tsp. salt, to taste
Romaine or lettuce leaves
Corn tortilla chips
DIRECTIONS
Dice sea bass into ½-inch cubes and place in shallow glass dish.
Add ½ cup lime juice and toss to coat evenly.
Marinate for 30-45 minutes.
Drain fish and return to shallow dish.
Add the tomato, onion, cilantro, chilies, clam juice, salt and remaining ¼ cup lime juice.
Stir ingredients well; cover and refrigerate for 1 to 2 hours.
Serve in tall chilled goblets or shallow bowls lined with either romaine or lettuce leaves with tortilla chips around edge.
Spoon ceviche on top of fillet cubes.
Serves 6.
