Fiery Ceviche

Ingredients

1 Lbs fresh fish (sea bass, red snapper, dorado, mahi-mahi, tilapia, or hamachi), diced into 1/2 inch cubes
½ a red onion, very thinly sliced
Sprinkle of sea salt
2–3 garlic cloves, very finely minced
1– 1 ½ teaspoon fiery sea salt, plus extra
¼ cup fresh cilantro, chopped
¾ cup fresh lime juice freshly squeezed (4–6 limes)
1 cup cherry tomatoes, cut in half
1 cup cucumber, diced
1 tablespoon olive oil

Optional

Directions

Add onions to a small bowl and sprinkle with salt. Let stand 15 minutes until it begins to release its liquid (this will remove the bitterness). Rinse well, and lay out to dry.
Place fish, garlic, onion, Fiery Sea Salt, and lime juice in a shallow serving bowl, gently mix. Place in fridge and marinate for at least 30 minutes before serving. The longer you marinate the firmer and more “cooked” the fish will become.
Before serving, gently toss in the fresh cilantro, cucumber and tomato and a drizzle of olive oil, gently mix.
Taste for salt and add more if necessary. If adding avocado, gently fold it in at the end, after everything is mixed.