First, cut the sea bass fillets into small chunks and place in a large bowl. Using a hand juicer, squeeze the limes over the fish making sure each piece is completely covered. Cover the bowl with plastic and refrigerate for at least 12 hours, but preferably overnight. During this time the acid in the lime juice will “cook” the fish.

Remove the fish from the refrigerator but do not drain the liquid. Add the chopped onion, tomato, jalapeño and cilantro to the fish. Mix in the olive oil and add salt and pepper to taste.

Serve in individual cups or with crackers.