Serves 4 (as an appetizer)
For the Fish:
1 striped bass (extremely fresh, cleaned, with all blood lines removed)
Method: Mix the salt, sugar, zest and juices together very well, should be like a "wet-sand" consistency. Cover the fish in the "sand" all over and place in the refrigerator for 30 minutes. Remove fish from sand, rinse off in cold water and pat dry. Slice with a very sharp knife and keep chilled until ready to assemble ceviche.
For the Dressing:
Method: Whisk together and reserve
For the Salad:
1 Florida orange, segmented and sliced thinly
To Finish: Lay the striped bass on a plate; in a salad bowl toss the all of the ingredients for the dressing with that of the salad; season with salt, and with a spoon lay the salad around and on the ceviche of striped bass in a eye-catching fashion. Garnish with the cilantro. Serve immediately.