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¼ cup (50 mL) raw fresh white fish (cod/haddock/halibut), diced into ½ inch (1.25 cm) cubes (*see tip)
¼ cup (50 mL) lime juice
1 tbsp (15 mL) fresh jalapeno, finely minced
¼ cup (50 mL) diced cherry tomatoes (substitute sweet peppers if preferred)
¼ cup (50 mL) diced avocado
2 stalks green onion diced
2 tbsp (30 mL) chopped fresh cilantro (or 1 tablespoon dried)
1 tbsp (15 mL) olive oil
½ tsp (2 mL) salt
2-4 corn chips (such as tortilla scoops) per person
4 lime wedges, for garnish


Place diced fish in glass dish with lime juice (enough to cover fish). Cover and refrigerate for 5-6 hours, stirring occasionally. Drain fish and add jalapeno, tomatoes, avocado, green onion, cilantro, olive oil and salt. Fold gently. Let sit for 30 minutes. Serve with corn chips and lime wedge.

*Tip: try to cut fish, avocado and tomato into the same size cubes.

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