Peruvian fish preparation topped with Mexican avocado and serrano peppers.
Hands-free mode with voice commands & timers
No ratings yet
Place the cubed fish in a glass or ceramic bowl and sprinkle with salt, pepper, and minced garlic.
Pour the fresh lime juice over the fish until it is completely submerged.
Cover the bowl and refrigerate for 20 to 30 minutes until the fish turns opaque and 'cooks' in the acid.
While the fish marinates, soak the sliced red onions in ice water for 10 minutes to reduce their bite, then drain.
Gently fold the drained onions, minced serrano peppers, and cilantro into the fish mixture.
Drizzle with a little olive oil if desired to balance the acidity.
Carefully fold in the diced avocado right before serving to prevent it from mashing.
Serve immediately in chilled bowls with tortilla chips or toasted corn.
