Light and refreshing cured fish is perfect for a summer day. Serve with greens, over rice or with corn chips.
1 pound boneless, skinless wild Rockfish filet cut into small square pieces 1 cup of minced onion 2 1/2 cups fresh lime juice or lemon juice 1/2 cup of finely chopped leaves of cilantro or parsley Salt 1 cup of chopped tomato (optional) 2 diced avocados (optional) 2 finely chopped jalapeños, other chiles, or dried chile flakes (optional)
Place fish squares with 2 cups of lime juice in a bowl, cover and refrigerate at least 1 hour or until the fish turns white. Drain the lime juice. Mix all other ingredients in a large bowl (including the remaining 1/2 cup of lime juice), salt to your taste and if using avocado, add just before serving.