Bass ceviche

1.	Remove the skin from the fillets with a knife.
2.	Thinly slice or cut in small pieces. The amount of time needed to allow the fish the to marinate depends on the size of the pieces. Ideally, it should be a tagliata cut, meaning the slices will be 3 mm thick.
3.	Add the fish slices to a bowl and add the lemon, orange and lime zest and juice. Mix.
4.	Add the grated ginger and finely chopped chili pepper. Cover it with a plastic wrap making sure that the wrap directly touches the surface of the mixture so that the fish will always be submerged in the marinade.
5.	Refrigerate for 20-30 minutes until it changes color.
6.	To serve
7.	Remove from the refrigerator and drain.
8.	Transfer to a plate or a small bowl. Add olive oil, finely chopped chili, salt, pepper, 2 tablespoons of the marinade and lime wedges. Serve.