Bass Ceviche

• 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

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

sweet onion, red onion, scallions, pepper, freshly squeezed lemon juice, olive oil, bass, salt

Taken from cooking.nytimes.com/recipes/1016729 (may not work)