1 lb sushi-grade white fish (snapper, bass, halibut, cod, grouper, mahi mahi, rockfish, or tilapia), cut into 1/4-inch cubes
1/2 cup fresh lime juice
1/4 cup rice vinegar
1 tbsp lime zest
1 tbsp olive oil
1/2 tsp salt
1/4 tsp ground black pepper
1/4 cup chopped fresh cilantro
1 jalapeño pepper, seeded and finely diced
1 red bell pepper, diced (or substitute with plum tomatoes for a more traditional version)
1/2 red onion, finely diced
1/2 cucumber, peeled, seeded, and diced
1 avocado, diced
Directions
In a non-reactive bowl (such as glass or stainless steel), combine the cubed fish, lime juice, rice vinegar, and lime zest. Stir gently to coat the fish evenly.
Cover the bowl and refrigerate for 2 to 3 hours, stirring every 30 minutes to ensure even marination.
After the fish has marinated and turned opaque, drain off most of the marinade, leaving a small amount to keep the mixture moist.
Add the olive oil, salt, pepper, cilantro, jalapeño, red bell pepper (or tomatoes), red onion, cucumber, and avocado to the marinated fish. Stir gently to combine.
Serve immediately with tortilla chips or on tostadas.