Chef Franchesca Nor, owner of Dive Coastal Cuisine, in Dallas, says, “I have a vested interest in the food that we sell. Where the food is comes from makes all the difference. With so many practices going on of which the average person is not aware, we strive to serve fish that is either wild or farmed in environmentally responsible ways. One fish that we consistently serve is the local Texas striped bass, which can either be wild or farmed raised. Effective management in the fisheries helped wild striped bass recover from severe depletion in the 1980s to great abundance today with minimal pollution. If we, as humans, are going to be eating more fish, its very important to preserve the quality for generations to come.” 

Striped Bass Ceviche

(yields 4 servings)

1 lb Striped Bass

1 Red Onion (diced)

2 Jalapenos (diced)

1 Mango (diced)

1 bunch Cilantro (chopped)

2 Roma Tomatoes (diced)

1 Tbsp Ground Cumin

1 tsp Cayenne pepper

4 cups fresh squeezed Lime Juice

(no pulp)

MOP:

Clean and cut fish into ½-inch cubes. Place into a large container with lid. Pour lime juice over fish until it is all submersed. Cover with lid and refrigerate for roughly 2 hours. Stir fish at least once during cooking process to make sure the citrus acid is cooking the fish evenly. The fish will be completely white throughout and stiff in texture when it is ready to serve. Strain most of the juice leaving some for flavor. Fold in all chopped ingredients and seasonings. Salt to taste. Serve with chips or tortillas.

Dive Coastal Cuisine is located at 3404 Rankin St., in Dallas. For more information, call 214-891-1700 or visit Dive-Dallas.com.