Baja Ceviche

• 1/4 pound fish bones or meat bones
• 4 slices red onion
• 1 slice fennel
• 4 sprigs cilantro, roughly chopped
• 1 slice habanero chili, seeded
• 1/4 teaspoon salt, or more to taste
• 4 ounces raw whitefish, cut in 1/4-inch-thick slices
• 1 radish, thinly sliced
• Good-quality olive oil
• Lime juice to taste
• 1 tablespoon shredded scallions

1. Put the fish or meat bones and 2 slices of red onion in a medium saucepan with water to cover.
2. Turn the heat to high, and bring the mixture just to a boil.
3. Remove from heat, strain and chill the liquid with an ice cube.
4. Discard the bones and onion.
5. In a blender or food processor, combine the strained, cooled liquid with 1 slice red onion, fennel, cilantro, habanero and salt; puree.
6. Skim the foam off the top.
7. Put the fish, radish and remaining onion slice on a plate and cover with the puree.
8. Taste and adjust the seasoning, then let rest for 2 minutes.
9. Drizzle with olive oil and lime juice, sprinkle with scallions and serve.

fish, red onion, fennel, cilantro, chili, salt, whitefish, radish, olive oil, lime juice, scallions

Taken from cooking.nytimes.com/recipes/12655 (may not work)