Simple Seabass-Salad Ceviche

• 2 sashimi-grade sea bass fillets, (about 100 grams)
• 1/4 cup fresh lime juice, some pulp O.K.
• 1 Asian cucumber, thinly sliced
• 1/2 teaspoon salt
• 1 lemon, divided
• 1 tomato, 1/2-inch diced
• 1/4 red onion, thinly sliced
• 2 tablespoons extra virgin olive oil
• pepper, freshly-milled

1. It is important to get the freshest fish, sashimi-grade.rnRemove skin from sea bass fillets. Slice into 1/4 inch slices. Place in a nonmetallic bowl.
2. Scrub lemon, then pour boiling water over lemon to remove wax.rnSqueeze juice from half the lemon. Pour lemon and lime juice over fish. Stir every 15 minutes, for about an hour. Keep in fridge.
3. Sprinkle cucumbers with salt, let rest about 5 minutes. Massage the cucumber slices, then rest an additional 5 minutes.rnSqueeze cucumber slices to remove juice.
4. Drain the fish. Remove fish to a new bowl. Add cucumbers, onion slices, and diced tomato. rnThinly slice the remaining half of lemon, then cut each slice into sixths. Add to fish.
5. Add olive oil and pepper to fish. Stir, and add salt if needed. rnServe cold.
6. Wonderful wine pairing, it was 1 + 1 = 3 for the first time!rnA wonderful Spanish white wine, Tokanto, 100% Verdejo from the region Toro.
7. You can slice the fillets thicker, or cube. But add additional time for juice to 'cook' the fish.

bass fillets, lime juice, cucumber, salt, lemon, tomato, red onion, extra virgin olive oil, pepper

Taken from food52.com/recipes/15749-simple-seabass-salad-ceviche (may not work)