Ingredients

The following ingredients have 5 Servings
  • Zest of 1 lime
  • 1 cup fresh lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon unbleached cane sugar
  • 1/2 teaspoon Mexican hot sauce, or more to taste*
  • 1 small clove garlic, pressed
  • 12 ounces sushi-grade sea bass (fresh or previously frozen and thawed), cubed
  • 1 ½ cup peeled, seeded, and chopped cucumber
  • 1 cup halved grape tomatoes
  • 2 Tablespoons fresh cilantro minced
  • 1 Tablespoon minced chives
  • 1 avocado, diced + more for garnish ((use a ripe but firm avocado that's not too soft))
  • Salt, pepper, and Creole seasoning, to taste
  • Hot sauce, to taste* ((skip if using fresh hot peppers))

Instruction

  • Prepare the fish marinade by mixing together the lime zest, lime juice, salt, sugar, hot sauce (or minced hot peppers), and garlic in a ziploc bag.
  • Cube your sea bass into cubes about ¾-inch each and place in the bag with the marinade. Mix together well so everything is coated, and let rest in the fridge for 30-45 minutes (marinate your fish less time if you like it softer and more rare, more time if you prefer it more firm and opaque).
  • While the fish is marinating, prepare the cucumber, tomatoes, cilantro, and chives and place in a large bowl.
  • Once the fish is done marinating, place the fish in the bowl along with a few Tablespoons of the marinade liquid.
  • Toss together the veggies, the fish and a little marinade (as little or as much marinade as you prefer), the avocado, additional salt, pepper, Creole seasoning, and hot sauce to taste.
  • Serve immediately. You can serve this with tortilla chips or by itself. Store this in an airtight container 1 day, best if consumed on the day it's made.