1lbblack sea bass; skin removed and chopped into bite sized pieces
1/4 cupfresh lime juice, from about 4-6 limes Tip: warm them up in the microwave for 20 seconds to get the most juice out of the citrus
½ red bell pepper, diced
3 clovesgarlic, finely minced through a garlic press
½ cucumber, diced
½ jalapeno, deseeded and diced finely
1cherry pepper, deseeded and diced finely
½ cupcherry tomatoes, chopped
1 tspsriracha, or another similar hot sauce
1tspkosher salt
Crisp lettuce, julienned for serving
Yuzu olive oil for finishing optional
Street taco sized soft tacos, like these from Mission
Instructions
Place the chopped peppers, cucumber, tomatoes, garlic, sriracha, lime juice, and salt in a big bowl. Place in the fridge to chill.This is a dish you don’t need to make ahead of time, so 30-45 minutes prior to serving, place the chopped fish into the bowl with all of the vegetables and lime juice. Place in the fridge, covered, for 30-45 minutes to let the fish cook a little and become a bit opaque in color. Don’t over “cook” it or the fish may get chewy.Serve in the tacos, or by itself. Perfect for your next date night in!