chillyfillmores
Emma Keys
1 lb fresh white fish (like snapper, sea bass, or halibut), diced 1 cup fresh lime juice (about 8–10 limes) 1/2 cup fresh lemon juice (optional, for added brightness) 1 small red onion, finely sliced 1–2 jalapeños or serrano peppers, finely chopped 1 cup diced tomatoes 1/2 cup chopped fresh cilantro 1 cucumber, peeled and diced (optional) Salt and pepper to taste Avocado slices for serving (optional) Tortilla chips or tostadas for serving
Ingredients
01
Place the diced fish in a glass or non-reactive bowl and pour the lime (and lemon, if using) juice over it until fully submerged.
02
Cover and refrigerate for about 30 minutes to 1 hour, stirring occasionally, until the fish turns opaque and firm—this means it’s “cooked” in the citrus.
03
Once ready, drain some of the excess juice, then mix in the red onion, jalapeños, tomatoes, cilantro, and cucumber if using.
04
Season with salt and pepper to taste. Chill for another 10–15 minutes if desired,
05
then serve topped with fresh avocado slices and accompanied by tortilla chips or tostadas for a refreshing and zesty treat.