1poundwhite fish fillet,halibut, snapper, sea bass chopped into 1” cubes
2serrano peppers,thinly sliced
2-3shallots,thinly sliced
1cupfresh lime juice
½cupfresh orange juice
1teaspoonkosher salt,divided
2medium-large tomatoes,chopped into ½ -inch pieces
1red bell pepper,diced
1small bunch fresh cilantro,chopped
1radish,diced
1tablespoonolive oil
1mango,diced (optional)
1small avocado,diced (optional)
tortilla chips,for serving
Instructions
In a glass bowl, add fish, serrano pepper, shallots, lime juice, orange juice, and ½ teaspoon salt. Use enough juice to cover the fish. Cover and refrigerate for 1 hour, stirring halfway through. Drain in a colander.
In a separate large bowl, mix together the tomatoes, red bell pepper, cilantro, radish, and olive oil. Stir in the drained fish and season with remaining salt. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado (if using). Serve with tortilla chips. Enjoy!