Keep fresh fish simple with this zippy sea bass crudo:
1 medium-hot fresh red chile, such as Holland, seeded and finely chopped1 medium white turnip, sliced paper-thin using a mandolin½ cups loosely packed cilantro sprigs, bottoms trimmedTo a small bowl, add the turnip, onion, and 1½ tablespoons of the lime juice, and toss to combine; set aside.
Fan out the bass on a platter and season with salt. Sprinkle over the chile, lime zest, and remaining lime juice. To serve, scatter the turnip mixture over the fish, then garnish with the cilantro and a drizzle of olive oil.
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