Prep time: 20-25 minutes
Cook time (marinating): 60 minutes
Serves: 6

Ingredients

• 1 lb fresh white fish (tilapia, snapper, or cod), diced small (1/2 in)
• ¾ cup freshly squeezed lime juice (about 6–8 limes)
• ¼ cup lemon juice (optional, for extra brightness)
• ½ small red onion, finely diced
• 1 medium tomato, diced
• 1 small cucumber, diced
• 1–2 jalapeños or serranos, finely minced (optional)
• 1/2 cup chopped cilantro
• Salt and pepper to taste
• 1 small avocado, diced (optional but delicious)

Instructions

1. Marinate the fish: Place diced fish in a glass bowl. Cover completely with lime juice (and lemon juice if using). Refrigerate for 60 minutes until the fish turns opaque and firm.
2. Drain (optional): If you prefer it less acidic, drain some of the excess citrus juice.
3. Mix the veggies: Add the finely diced red onion, tomato, cucumber, jalapeño (if using), and cilantro to the bowl with the fish.
4. Add mayo: Stir in mayonnaise gradually until you reach a creamy consistency. Season generously with salt and pepper.
5. Add avocado last: Gently fold in the diced avocado so it doesn’t mash.
6. Chill: Refrigerate for 10–15 minutes before serving for the best flavor.
7. Serve: serve with tostadas, saltine crackers, or tortilla chips.

PRO TIP: Serve on baked tostadas instead of fried for a lighter, fiber-rich crunch.

Nutrition Facts per serving

Calories: 132  |   Total fat: 4g   |   Sat fat: 2-3g   |   Sodium: 200 mg   |   Total Carbohvdrate: 3g   |   Sugars: 3 g   |   Dietary Fiber: 3g   |   Protein: 21g