AuthorMartinCut the red onions into julienne (long, thin strips) and place them in a bowl of water and ice to reduce the aggressive onion flavor and make them crispier.
Remove any remaining bones from the fish fillets and cut the fillets into cubes about 1 cm x 1 cm in size.
Place the fish cubes in a bowl and season with salt, Ajinomoto, and lime juice. Mix well.
Add the onions and Leche de Tigre to the bowl and mix again.
Cut the cilantro leaves and chilies (without seeds), add them to the mixture, and stir again.
Arrange on plates, ensuring that the marinade is evenly distributed so that each plate has the same amount of Leche de Tigre. Slice the avocado and place it on the plates.
Ingredients
Directions
Cut the red onions into julienne (long, thin strips) and place them in a bowl of water and ice to reduce the aggressive onion flavor and make them crispier.
Remove any remaining bones from the fish fillets and cut the fillets into cubes about 1 cm x 1 cm in size.
Place the fish cubes in a bowl and season with salt, Ajinomoto, and lime juice. Mix well.
Add the onions and Leche de Tigre to the bowl and mix again.
Cut the cilantro leaves and chilies (without seeds), add them to the mixture, and stir again.
Arrange on plates, ensuring that the marinade is evenly distributed so that each plate has the same amount of Leche de Tigre. Slice the avocado and place it on the plates.
