Equipment
Ingredients
Main
- 910 g flounder, cut into 4cm pieces
- 120 ml lime juice
- 1 jalapeño, cored, seeded, and minced
- 24 g scallion, chopped
- 30 g cilantro, chopped
- 1 mango, peeled and diced
- 2 haas avocados, peeled and diced
- 2 g salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Cut the flounder into 4cm (1.5-inch) uniform pieces.
Place the fish in a non-reactive bowl and pour 90ml (juice of 3 limes) of lime juice over it. Stir once to coat.
Cover the bowl and refrigerate at 4°C (40°F) overnight or for at least 8 hours, stirring once to ensure even curing.
Using a slotted spoon, remove the fish from the bowl and drain thoroughly. Discard the used marinade liquid.
Transfer the fish to a shallow serving bowl and add the remaining 30ml (juice of 1 lime) of lime juice, jalapeño, scallions, and cilantro.
Gently fold the diced mango and avocado into the fish mixture to avoid breaking the fruit.
Season with salt and freshly ground pepper to taste. Serve immediately or chill for up to 30 minutes.
Chef's Notes
- Always use a non-reactive bowl (glass or ceramic) as the high acidity of the lime juice will react with aluminum or copper, imparting a metallic taste.
Storage
Refrigerator: 24 hours — Best consumed immediately; the acid will continue to break down the fish texture over time.
