Ingredients:

  • 1 lb (450 g) Fresh, very firm White Fish (Sea Bass, Halibut, or Cod loin), skinless and boneless, sashimi-grade
  • 1 cup (240 ml) Freshly squeezed Limes juice
  • ½ large Red Onion, thinly sliced
  • ½ to 1 small Scotch Bonnet or Habanero Chilli, finely minced (seeds removed for less heat)
  • 1 tsp Fine Sea Salt
  • ½ cup (120 ml) Fresh Coriander (Cilantro), chopped
  • Cold Water (as needed for soaking onion)
  • Optional: 1 medium cooked and diced Sweet Potato

Instructions:

  1. Prepare the Aromatics: Slice the red onion half into extremely thin, half-moon slices. Place the sliced onion in a small bowl, cover with very cold water, and add a pinch of salt. Let stand for 5 minutes. Drain thoroughly and return the onions to the fridge to chill.
  2. Prepare the Fish: Pat the fish completely dry. Dice the fish into even, bite-sized cubes (roughly 1 cm / ½ inch). Place the diced fish in a non-reactive bowl (glass or stainless steel) and chill immediately.
  3. The Curing Process: Pour the fresh lime juice over the chilled fish, ensuring the liquid covers the fish completely. Add the 1 teaspoon of sea salt. Gently fold the fish and lime juice together.
  4. Marinate (The Curing): Place the bowl in the fridge. Allow to cure for 30–45 minutes. The edges of the fish will turn opaque and firm. Do not over-marinate, which can make the fish rubbery.
  5. Finish and Season: Once cured, drain off about half of the excess marinade ('Leche de Tigre'). Add the drained, chilled red onion and the finely minced chilli pepper to the bowl. Gently fold to combine.
  6. Serve Immediately: Stir in the chopped fresh coriander just before serving. Taste and adjust seasoning with extra salt. Spoon the mixture into chilled bowls for the best texture.