Pat the striped bass dry with paper towels and trim any connective tissue. Cut into uniform 1/4-inch dice so the citrus will cure the fish evenly. Place the diced fish in a non-reactive (glass or stainless) bowl.

Thinly slice the red onion and rinse briefly under cold water to soften the raw bite, then drain well. Finely mince the jalapeño, removing seeds if you prefer less heat. Chop the cilantro and set aside a small amount for garnish.

Pour the strained fresh lime juice over the diced fish so the fish is fully submerged. Add the orange juice and stir gently. Cover the bowl and refrigerate for 15–20 minutes, tossing once at the 10-minute mark. The fish should turn opaque and feel slightly firm but still tender.

After the fish has 'cooked' in the citrus for 15–20 minutes, drain off about half of the citrus, leaving enough to keep the fish moist (about 1/4–1/3 cup remaining). Return the fish to the bowl.

Add the thinly sliced red onion, minced jalapeño, chopped cilantro (reserve some for garnish), sea salt, black pepper and olive oil to the fish. Toss gently to combine and taste; adjust salt as necessary.

Fonda Fina hot sauce dressing

In a small bowl, whisk together Fonda Fina hot sauce, mayonnaise, crema (or sour cream), lime zest and honey until smooth. Season with 1/4 teaspoon salt and taste; adjust sweetness or heat to preference. The dressing should be creamy, tangy and slightly spicy.

Fold about half of the dressing into the prepared ceviche gently, coating the fish evenly. Reserve the remaining dressing to drizzle on top when plating.

Assembly & serve

If using avocado, gently fold diced avocado into the ceviche right before plating so it doesn't brown.

Spoon the ceviche into individual shallow bowls or a shared platter. Drizzle with the reserved Fonda Fina dressing. Scatter reserved cilantro, thinly sliced radish and micro cilantro over the top for color and crunch.

Serve immediately with corn chips on the side for scooping. Offer lime wedges so diners can add extra brightness. Leftover ceviche will keep refrigerated for up to 24 hours but is best eaten the same day.