Arguably the best way to enjoy freshly caught fish is to eat it raw. Chef Anthony Caturano keeps knives aboard his boat so he can do just that. This simple seviche works as well with striped bass as it does with fish such as fluke or snapper. If you haven’t caught the fish yourself, make sure to buy it from a trusted purveyor.
|1||pound striped bass or another white fish, cut
into ½-inch dice
|½||cup lime juice|
|1||jalapeno, cored, seeded, and chopped|
|Salt and black
pepper, to taste
|½||cup chopped fresh
|1||bunch scallions (whites and light greens only), chopped|
|1||avocado, pitted and diced|
1. In a bowl, combine the fish, lime juice,
jalapeno, salt, black
scallions, and avocado.
Toss gently. Cover
and refrigerate for
2. Transfer the seviche to a bowl. Serve with crackers or tortilla chips. Adapted from Anthony Caturano