1 lb fresh white fish (tilapia, snapper, or halibut), diced

1 cup fresh lime juice (about 8–10 limes)

1 medium red onion, chopped

1/2 cup fresh cilantro, chopped

1 jalapeño, chopped (optional, adjust to taste)

1 avocado, diced (optional)

Sea salt, to taste

Black pepper, to taste

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Rinse the fish thoroughly and dice into small cubes.
Chop the red onion, cilantro, and jalapeño (if using).
In a bowl, mix lime juice, sea salt, and black pepper.
Combine the diced fish with the lime juice mixture, then fold in chopped onion, cilantro, and jalapeño.
Cover and refrigerate for 30–45 minutes, until the fish turns opaque and firm.
Just before serving, fold in diced avocado if desired.
Serve chilled with tortilla chips, tostadas, or as a light meal.

Use only fresh, sushi-grade fish for safety.

Shrimp or scallops can be substituted for fish.

For a fruity twist, add diced mango or pineapple.

Add serrano peppers for extra heat.

Best served fresh, as the fish continues to cook in lime juice.

Store leftovers in the refrigerator for up to 24 hours.