South of the Border Ceviche

This seafood cocktail is a Mexican seaside specialty. Serve it with crackers, avocado, and lime on hot summer evenings.

1 pound sea bass, diced into 1/4" pieces
3/4 cup fresh lime juice
2 tomatoes, peeled, seeded, and diced
1/2 cup cilantro, chopped
1 Serrano chile pepper, seeded and minced
1 teaspoon CHILI LIME SPICE BLEND
1 tablespoon virgin olive oil
1/2 teaspoon salt

Combine sea bass and lime in medium bowl. Toss and cover bowl; refrigerate for 12 hours. Place marinated fish in colander, and drain for 1 hour. Gently mix remaining ingredients in another medium-sized bowl. Add the fish. Chill ceviche for 2 hours. Serves 4.