1poundskinless fish fillets, tilapia, salmon, tuna, halibut, sea bass
1teaspoongrated lime zest from 1 lime
1/2cupjuice from 4 limes
1/2cupjuice from 4 lemons
1small red bell pepper, stemmed, seeded, and chopped fine
1jalapeño chile, small, stemmed, seeded, and minced
1medium garlic clove, minced (about 1 teaspoon)
1/2teaspoonsalt
1/4cupextra-virgin olive oil
4scallions, sliced thin
3tablespoonsminced fresh cilantro leaves
1/2teaspoonsugar
1medium mango, ¼“dice (about 1 cup)
1large avocado, ¼“dice
Instructions
To prepare fish, remove any bones and slice into 1-inch squares about 1/3 inch thick; set aside.
In a medium bowl, combine lime zest, lime juice, lemon juice, bell pepper, jalapeño, garlic, and salt. Gently stir in the fish, cover with plastic wrap, and refrigerate until the seafood is firm, opaque, and appears cooked, 45 to 60 minutes, stirring halfway through the marinating time.
Place the mixture in a fine-mesh strainer, leaving it a little wet, then return to the bowl. Gently stir in the oil, scallions, cilantro, sugar, mango and avocado. Season with salt and pepper to taste before serving.