recipe 
yields
Serves 2-4
1 pound fresh, skinless fish (such as snapper, bass, or halibut), cut into ½-inch pieces, 1½ cups lime juice, plus more as needed, 1 medium red onion, diced, 2 tomatoes, diced, 2 jalapeños, stemmed, seeded, and diced, ⅓ cup chopped cilantro, plus more for garnish, 1-2 tablespoons olive oil, Kosher salt , 1 cup coconut milk, ½ teaspoon sugar, 1 large avocado, peeled, pitted, and diced
steps
- In a medium, nonreactive bowl, combine fish, lime juice, and onion. (Use enough juice to cover fish completely.) Cover and refrigerate until fish no longer looks raw when broken open, about 4 hours.
- In a large bowl, toss tomatoes, jalapeño, and cilantro with olive oil. Stir in fish and season with salt. Stir in coconut milk and sugar. Mix in avocado just before serving.
Date Published: 06.24.20
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- From Nathan Beriau, Montage Palmetto Bluff, Bluffton, South Carolina | Courtesy of Montage Palmetto Bluff
