Ingredients:

  • 1 lb firm white fish fillets (Halibut, Sea Bass, or Red Snapper), cubed
  • 1/2 cup fresh lime juice
  • 1/4 cup fresh lemon juice
  • 1 tsp sea salt
  • 1 medium tomato, seeded and finely diced
  • 1/2 cup red onion, finely diced
  • 1 small jalapeño, seeded and minced
  • 1/2 cup fresh cilantro, chopped
  • 1 ripe avocado, cubed

Instructions:

  1. Pat the fish fillets dry with a paper towel.
  2. Using a sharp knife, cut the fish into uniform 1/2-inch (1.25cm) cubes.
  3. Place the cubed fish in a glass bowl and pour the lime and lemon juices over the top until the fish is fully submerged.
  4. Stir in the sea salt, cover the bowl with an airtight lid or plastic wrap, and refrigerate for 2 hours until the fish shifts from translucent to an opaque, milky white.
  5. Remove the bowl from the refrigerator.
  6. Stir in the diced red onion, minced jalapeño, and seeded tomatoes.
  7. Gently fold in the cubed avocado and chopped cilantro, tossing lightly to distribute ingredients without breaking the fish cubes.