Ingredients:

  • 1 lb (450 g) Tilapia Fillets, skinless and boneless, diced into ½-inch cubes
  • ¾ cup to 1 cup Fresh Lime Juice, freshly squeezed
  • 1 tsp Fine Sea Salt
  • ½ tsp Black Pepper, freshly ground
  • ½ medium Red Onion, thinly sliced
  • 1 small Jalapeño or Serrano Chilli, finely minced
  • ½ cup Fresh Coriander (Cilantro), roughly chopped, plus extra for garnish
  • 1 Tbsp Extra Virgin Olive Oil

Instructions:

  1. Prep the Ingredients: Thoroughly pat the Tilapia fillets dry and cut the fish into even ½-inch (1.25 cm) cubes. Thinly slice the red onion, finely mince the chili, and roughly chop the coriander.
  2. Initiate Curing: In a non-reactive bowl, combine the fish cubes, salt, and pepper. Pour the fresh lime juice over the fish, ensuring the fish is fully submerged. Gently stir.
  3. Chill and Cure: Cover the bowl tightly and refrigerate for 30 to 45 minutes. The fish is cured when the exterior turns opaque white, firm, and flaky.
  4. Drain Excess Liquid: Skim off or lightly strain about two-thirds of the curing liquid (Leche de Tigre) to prevent the dish from becoming overly acidic.
  5. Finish and Season: Add the thinly sliced red onion, minced chili, chopped coriander, and the tablespoon of olive oil to the fish. Gently fold to combine. Taste and adjust salt or lime juice as needed.
  6. Serve: Garnish with extra coriander and serve chilled immediately, ideally with tortilla chips or tostadas.