Silver Streak Bass Seviche

by Anthony Lamas, Chef and Owner of Seviche Restaurant

For the Seviche

  • 3 lbs striped bass cut into ¼ inch dice
  • The juice of 6 limes, 3 lemons
  • 1 tablespoon garlic
  • 1 tablespoon cumin
  • 1 teaspoon chopped ginger
  • 1 chopped jalapeno
  • 1 tablespoon olive oil
  • 1 tablespoon sea salt
  1.  Mix all ingredients
  2. Refrigerate for 3 hours.
  3. Top with pico de gallo and julienne iceberg lettuce.

Pico de Gallo

  • 2 red tomatoes, diced
  • 1 yellow tomato, diced
  • ½ a large red onion, diced
  • 2 diced jalapenos
  • Juice of 2 limes
  • 1 tablespoon sea salt
  • ¼ cup chopped cilantro
  1.  Mix all ingredients except cilantro
  2. Refrigerate for at least one hour
  3. Add cilantro right before serving.