Ingredients:
|
1 |
White onion, thinly sliced |
|
1 lb |
Skinless, boneless, fresh white fish |
|
1 tsp |
Kosher salt, plus extra to season |
|
6 |
Limes juiced |
|
2 tbsp |
Jalapeno White Balsamic |
|
½ |
Orange, juiced |
|
2 |
Jalapeno, seeded and diced |
|
½ bunch |
Cilantro, cleaned, picked and chopped |
|
2 tbsp. |
Liquid Gold Blood Orange Olive Oil for drizzling |
|
|
Tortilla chips for serving |
Directions:
- Put the chopped onion into ice water, soak for 5 minutes and drain well.
- Cut the fish into ½-inch cubes. Add the citrus juices, salt, vinegar, jalapeno and onion, and mix gently. Marinade for 10 minutes. Check the seasoning and adjust if necessary. Toss gently with cilantro.
- Divide the fish and marinade between 4-6 plates. Top with diced avocado, and drizzle the olive oil around the plate. Serve immediately with chips on the side for scooping! *Recipe by Chef Lisa Paul