Ingredients

  • 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

Preparation

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.