Ingredients:

  • 1 ½ pounds (680g) skinless, boneless, sushi-grade white fish (such as cod, snapper, or halibut), cut into ½-inch dice
  • 1 ½ cups (355ml) freshly squeezed lime juice (from about 10-12 limes)
  • ½ medium red onion, finely diced (about ½ cup)
  • 2 medium tomatoes, seeded and diced (about 1 cup)
  • 1-2 jalapeño peppers, seeded and minced (adjust to taste)
  • 1 cup (packed) chopped fresh cilantro
  • 1 large avocado, pitted, peeled, and diced
  • 1/4 cup (60ml) olive oil, extra virgin
  • 1 tablespoon (15ml) orange juice
  • 1 teaspoon (5ml) kosher salt (more to taste)
  • ½ teaspoon (2.5ml) freshly ground black pepper
  • Pinch of dried oregano (optional)
  • Tortilla chips or tostadas
  • Hot sauce (such as Tapatio or Valentina) – optional
  • Lime wedges
  • Chopped cilantro for garnish (optional)

Instructions:

  1. Dice the fish into ½-inch cubes. Ensure you only use very fresh, sushi-grade fish.
  2. Place the diced fish in the bowl and cover completely with the lime juice. Gently stir to ensure all the fish is submerged. Refrigerate for at least 2 hours, or up to 4, stirring occasionally. The fish is cooked when it turns opaque and firm.
  3. While the fish is marinating, dice the red onion, tomatoes, jalapeño, and chop the cilantro.
  4. Once the fish is cooked, drain off most of the lime juice (leaving a little for flavour). Add the red onion, tomatoes, jalapeño, olive oil, orange juice, cilantro, oregano if using, salt, and pepper to the fish. Gently toss to combine.
  5. Gently fold in the diced avocado just before serving.
  6. Serve immediately with tortilla chips or tostadas, hot sauce (if desired), lime wedges, and a sprinkle of cilantro.