Cooking Instructions
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Step 1
Juice the
Lemon (1)
and
Limes (6)
until you have about 1 cup of fresh juice.
Step 2
Dice the
Fresh Yellowtail Snapper Fillets (135 g)
into a half-inch dice.
Step 3
Place the diced snapper in a small glass bowl and pour in the fresh juice to cover the fish. Swish the fish around in the juice so that every piece floats in the liquid. Cover with saran wrap and refrigerate 3 to 4 hours until the fish is "cooked" and opaque.
Step 4
Prepare the finely diced
Red Onions (80 g)
and dice the
Red Bell Pepper (1)
. Add them to a large mixing bowl.
Step 5
Mince the
Jalapeño Pepper (1)
and
Cucumbers (65 g)
into a quarter-inch dice. Prepare the chopped
Fresh Cilantro (5 g)
. Add to the same bowl.
Step 6
Give the
Pineapples (85 g)
a quarter-inch dice, and add it to the bowl.
Step 7
Set a fine mesh strainer over a small bowl and pour the fish into the strainer. Transfer the fish to the vegetable mixture. Reserve the juice.
Step 8
Spoon out 3 to 4 tablespoons of the citrus juices and add to the fish mixture. Dice the
Avocado (1)
before serving and add to the fish mixture. Gently toss the mixture together to combine. Season with
Salt (to taste)
,
Ground Black Pepper (to taste)
, and
Hot Sauce (to taste)
.
Step 9
Serve with
Tortilla Chips (to taste)
and a cold cerveza.
