1 cup diced tomatoes
2 fresco chiles, seeds removed and thinly sliced
1 small serrano chile pepper, seeds removed and minced
2 scallions, thinly sliced
1/4 cup finely chopped cilantro
Juice of 1 lemon
Juice of 4 limes
2 tsp. honey
2 tsp. sea salt
1 lb. fresh, skinless striped bass, cut into 1/2-inch dice
In a medium mixing bowl, combine the tomatoes, Fresno and Serrano chiles, scallions, cilantro, lemon and lime juice, honey and sea salt.
Stir in the fish until coated.
Cover and refrigerate for at least an hour (and up to 4), stirring every 20 minutes, until the fish is soft and opaque but not falling apart.
Taste for seasoning.
Serve with tortilla chips.