Aguachile Negro with White Sea Bass, Sungold Tomatoes, and Opal Basil

To make this aguachile negro, you will need to visit your local fishmonger or specialty food market for squid ink, which is sold in small jars or packets. It adds both an exquisite color and distinctive briny flavor to the dish. You can use the leftover ink in pasta or risotto. If you cannot source California white sea bass, sub another semi-firm, white-fleshed ocean fish like striped bass, sole, or flounder.