Get the freshest, prettiest fish you can, like grouper, halibut, snapper, sole, flounder or sea bass.
INGREDIENTS
½ lb. fresh boneless, white-fleshed ocean fish with the bloodline removed, cut into ½- to ¾-inch cubes
2 to 3 Tbsp. orange juice
1 to 2 Tbsp. plus 1 tsp. lime juice
1 tsp. ground cumin
1 tsp. kosher salt
½ tsp. agave
½ tsp. red pepper flakes
½ avocado, ½-inch diced
¼ cup fresh corn
3 Tbsp. finely diced red onion
2 sprigs cilantro or 3 basil leaves, torn
1 Tbsp. finely diced jalapeno
Plantain or taro chips, for serving
PREPARATION
• Place the diced fish in a large glass bowl and set aside.
• In another bowl, mix the orange and lime juice, cumin, salt, agave and red pepper flakes and pour over the fish, tossing to fully coat. Refrigerate and let marinate until the fish is completely opaque, 20 to 30 minutes (no longer than 1 hour).
• Drain the juice and toss the fish with the avocado, corn, onion, cilantro and jalapeno. Serve immediately with the chips.
This article appears in August 2018.