There’s a little strip of meat below the ribcage of a striped bass that’s a little different from the rest of the fish. The belly is denser and firmer, and there’s only a little bit of it. When astute commenter Sean Bowen suggested ceviche when I wrote about my glut of striped bass, I put two and two together.
I used a recipe from Rick Bayless, and did it as written, except without the jicama. (Never could warm up to jicama.) You can’t go wrong with Rick Bayless, and I wasn’t surprised when it was delicious.