I saved a piece of last nights bass to make ceviche with today, I'm not a huge fan but the wife loves it. This was a big hit at my restaurant when we made it with fluke (summer flounder for you ichthioligists). Dice the fish into roughly 1/2" pieces, for a lb of fish I would add approx 1 cup sweet onion, 1 cup sweet red pepper, 1 jalapeno pepper and 1 large tomato, all fine diced. add a generous amount of chopped cilantro (use your own judgement on this, I use a lot). Put everything in a nonreactive bowl and add the juice of at least 5 limes, a lemon or 2 wouldn't hurt either. Cover and refrigerate, stirring occasionally, for at least 12 hours and it will continue to get better by day 2 or 3. Chopped shrimp or if you are lucky enough like Brian to have access to real bay scallops, can be used in any combination or alone. life is good