1/2 pound fresh striped bass fillet (or other firm white fish), cut into 1/4-inch cubes
1/2 cup freshly squeezed lime juice
2 tablespoons freshly squeezed orange juice
4 to 5 navel orange segments (pith removed)
1 jalapeño or other fresh hot pepper, minced
2 tablespoons minced red onion
1 tablespoon finely chopped cilantro
1 teaspoon sugar
Kosher or sea salt and freshly ground black pepper, to taste
Garnish: cilantro sprigs
In a medium nonreactive bowl, combine all ingredients thoroughly but gently. Marinate, covered and refrigerated, 30 to 60 minutes or longer (but not more than 8 hours).
Scoop ceviche into small bowls, garnish with cilantro sprigs, and serve with tortilla chips.