2 fillets of Sea Bass or Cod
1 red onion
1 bunch fresh cilantro 6 limes
salt & pepper
2-3 tomatoes
1 avocado
Make sure your fish is fresh. Cut into small bite sized pieces. Place fish pieces into a glass dish (This must be glass so the acids don’t react with the other foods!) with a sealable lid. Squeeze limes and pour juice over the fish to cover well. Use more limes if needed. Do not use processed lime juice. Chop the red onion and stir into fish and juice mixture. Chop fresh cilantro leaves (do not use dried) and stir into mixture as well. Season to taste with salt and pepper. Make sure all of the foods are covered by the liquid. Seal the dish and leave in the fridge for at least 6 hours. The fish will be ‘cooked’ by the acid in the lime juice and will have turned white and should no longer be opaque. The texture however will still be similar to raw fish. Drain the liquid. Chop tomato and avocado. Put small servings into serving dishes and garnish with tomato and avocado. This is very light and refreshing and great outdoors on hot sunny days with a cold beverage. The Peruvians serve this with popcorn on it! You may vary the citrus and fish to explore and create different varieties. I have made this with rock shrimp and orange juice, garnishing with mango. I have also made this with lobster and lemon and lime juice combined. There are limitless possibilities, the heartier or thicker the fish, the longer it must cure in the citric acid. Enjoy!
