Ingredients
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680 grams fresh, white fish (sea bass, halibut, snapper etc..) cut into 1 centimeter dice.
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1/2 cup lime juice
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1/2 cup lemon juice
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1/2 cup diced red onion
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1/3 cup chopped cilantro (or flat leaf parsley)
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2 Roma tomatoes, diced
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1 jalapeno, minced
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1 avocado, peeled and diced
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2 tablespoons canola oil
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1/8 teaspoon salt
Directions
- In a glass or stainless-steel bowl combine the fish, lime and lemon juice and diced onion. Cover and place in the fridge for 30 minutes or up to four hours.
- Drain the fish and discard the citrus juice. Place the fish into a bowl and add the cilantro, tomatoes, jalapeno, avocado, canola and salt.
- Serve with tortilla chips.
