- Appetizer
- Fish
- Mexican
- No-cook
- Make-ahead
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
- 1 lb
skinless red snapper fillet, very fresh, cut into 1/2-inch cubes
- 3/4 cup
fresh lime juice (from about 6 limes)
- 1/2 tsp
fine sea salt, plus more to taste
- 1/2
small red onion, very thinly sliced
- 1
ripe but firm mango, peeled and cut into 1/2-inch dice
- 1
English cucumber, halved lengthwise, seeds scraped out, cut into 1/2-inch dice
- 1
serrano chile, stemmed, seeded and minced
- 1/2 cup
cilantro leaves, roughly chopped
- 2 tbsp
extra-virgin olive oil
- 1
avocado, diced (optional)
salt, to taste
- 1 package
thick tortilla chips or tostadas, for serving
- Dairy-free
- Pescatarian
Not checked: skinless red snapper fillet, very fresh, ripe but firm mango, thick tortilla chips or tostadas.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Pat the snapper dry and cut it into even 1/2-inch cubes, trimming away any dark bloodline or sinew. Put the cubes in a glass or ceramic bowl (not metal).
10 min
- 1 lb skinless red snapper fillet, very fresh
- Step 2
Pour the lime juice over the fish and stir in 1/2 teaspoon salt. The fish should be fully submerged; add a splash more juice if not. Cover and refrigerate 20 to 25 minutes, stirring once halfway, until the cubes are opaque white on the outside and just slightly translucent in the center.
25 min, hands-off
- 3/4 cup fresh lime juice (from about 6 limes)
- 1/2 tsp fine sea salt, plus more to taste
- Step 3
Meanwhile, put the sliced red onion in a small bowl of cold water and let it sit 10 minutes, then drain well. This takes the harsh bite out of it.
10 min
- 1/2 small red onion
- Step 4
Dice the mango and cucumber and mince the serrano. Start with half the serrano if you want it mild; you can always add the rest.
10 min
- 1 ripe but firm mango
- 1 English cucumber
- 1 serrano chile
- Step 5
Drain the fish in a sieve, leaving it a little damp, and return it to the bowl. Discard the cloudy lime juice. Add the drained onion, mango, cucumber, serrano, cilantro and olive oil and toss gently.
5 min
- 1/2 cup cilantro leaves
- 2 tbsp extra-virgin olive oil
- Step 6
Taste and add salt until the flavors pop. Fold in the diced avocado, if using, at the last moment so it stays intact. Serve cold, within an hour, with tortilla chips or tostadas for scooping.
5 min
- 1 avocado
- salt
- 1 package thick tortilla chips or tostadas
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026