INGREDIENTS
• 1 pound fresh fish diced into half-inch cubes
• ½ red onion, thinly sliced
• 1 teaspoon kosher salt
• ½ cup fresh chopped cilantro
• 1 fresh jalapeño pepper, seeded and finely chopped
• 1 cup grape or cherry tomatoes, cut in half
(or 1 cup diced tomatoes)
• ¾ cup lime juice (4 to 6 freshly squeezed limes)

Squeeze the limes and set the juice aside. Dice the fish into small pieces and add to a medium-sized glass bowl with lime juice and salt. Allow the fish to marinate for four hours in the refrigerator.

Dice jalapeños, tomatoes, red onion and cilantro and set aside.

After four hours, make sure the fish has turned from translucent to opaque. Drain 95 percent of the lime juice off the meat and add the vegetable mixture. Serve with corn chips or plantain chips.