Recipe

Sea Bass Ceviche

Ceviche, served beautifully at Plantain, is basically raw fish. But marinating it in lime juice makes it seem cooked. And delicious.

	1 pound of sea bass, cut into bite-sized pieces
	Juice of four limes
	2 jalapenos, finely chopped
	4 scallions, finely chopped
	1 tsp mustard
	2 tablespoons finely chopped cilantro
	1 tsp salt

Combine all ingredients. Allow to marinate two days in the refrigerator. Serve at room temperature as an appetizer.