Preparation for Aquachile: Bring water to 180 °F and pour over all the ingredients, reserving the lime zest and juices, and steep for 1 ½ minutes, strain and let cool down. Once cool season with lime and salt.
Preparation for Cured Sea Bass: Liberally salt the filet of Sea Bass and chill for 20 minutes. Rinse under cold water and pat dry with a paper towel. Slice the filet into thin slices.
Assembly: Place the cured sea bass in a soup plate and pour the aguachile over it. Enjoy!
To prevent over-steeping of the tea, have vessels with the ingredients and a separate vessel with a strainer ready to go.
Do not leave fish on salt for too long. The filet will become salty and indelible.