1 medium white turnip, thinly sliced on a mandolin
1 small white onion, thinly sliced, soaked in ice water 10 minutes, drained
1⁄2 bunch cilantro sprigs, trimmed
Extra-virgin olive oil, for drizzling
Arrange bass on a platter; season with salt. Sprinkle with chile, plus lime zest and half the juice. Toss remaining lime juice, the turnip, and onion in a bowl; sprinkle over fish. Garnish with cilantro sprigs and a drizzle of olive oil.