Sea Bass Ceviche

Instructions

1. Place sea bass in non-reactive shallow baking dish. Mix coconut water, lime and orange juice in small bowl. Pour mixture over fish. Cover with plastic wrap.  

2. Refrigerate 1 1/2 to 2 hours, or until fish is opaque.  

3. Meanwhile, for the tortilla chips, heat about 1-inch of oil in large deep skillet to about 350°F. Stack tortillas and cut into wedges. Working in batches, fry tortillas about 1 to 2 minutes or until golden brown and crispy. Remove from oil and place on wire rack set over a paper towel lined sheet pan to drain.  

4. Add cucumber, red onion, jalapeno, olive oil, cilantro and salt to marinated sea bass, tossing to mix well. Transfer to serving platter. Serve immediately with fresh made tortilla chips.