Ingredients:
2/3 cup fresh orange juice (get real oranges)
1/2 cup fresh lemon juice (get real lemons)
6 Tbs. fresh lime juice (get real limes)
Pinch of kosher salt
Pinch of sugar, or to taste
1kg. fish fillet (use something firm like Monk Fis, Bluenose or Snapper. Terakahi and cod are a no go as they will flake apart and be mushy)
12 cherry tomatoes, stems removed and quartered or get the big tomatoes but scoop out the insides and cube
2 ripe avocados, pitted, peeled and cubed
1/2 small red onion, slivered
1/2 cup cubed cucumber or capsicum (you want a bit of crunch for texture)
2 serrano chilies, minced
4 Tbs. chopped fresh coriander
3 Tbs. olive oil
Directions:
In a nonaluminum bowl, stir together the orange, lemon and lime juices strained so there is no pulp. Season with salt and enough sugar to balance the acid of the citrus juices. Oranges are quite sweet at the moment so you won't need much sugar, you want enough acid to 'cook' the fish. Save some limes and lime juice to add just before serving.
De-bone the fish and cut into small cubes about 1-2cm squared. Note, if you don't have at least 2 hours to marinate the fish, cut the fish into thin slivers as it will marinate faster. Add to the citrus juice mixture, immersing the fish completely. Cover and refrigerate for a few hours. You don't want to cook it too much but everyone has their preference on how long it should be marinated for.
In a bowl, combine the tomatoes, avocado, onion, cucumber, chilies, to taste, and coriander and stir gently to combine.
Once the fish is marinated and you are ready to serve it, transfer it to a colander and let drain for several seconds and squeeze out any excess liquid with your hands. Then add the fish to the other mixture and mix gently. Drizzle with the oil, add some more lime juice, taste and adjust the seasoning with salt.
Serve immediately.
