Preparation Time: 30 minutes
4 cherry snapper (or Tilapia) fillets; medium dice
3 fresh limes; juice of
1/2 teaspoon red chili garlic paste (sambal oelek)
2 ripe Roma Tomatoes; medium dice
1/2 yellow Spanish onion; medium dice
2 1/2 tablespoons fresh cilantro; finely chopped
1.Soak the diced fish in 3/4 of the lime juice for 3 hours in the refrigerator. Drain off the liquid and discard.
2. Mix the fish with the red chili garlic paste, tomatoes, onion, cilantro, and the remaining lime juice. Season with salt and pepper to taste.
3. The fish is cooked by the lime's acidity rather than by heat. If you'd rather put the fish in the oven, the dish will turn out fine, this method just gives it a different texture. Add kosher salt & black pepper to taste.