| Ingredient |
| ¾ lb |
skinned white fish (mackerel, cod, sierra, halibut, etc.) |
| 12 oz |
Sudachi Ponzu (green label) |
| 3 |
medium jalapeno chiles |
| 1 |
avocado |
| 1 |
bunch cilantro |
| 2 |
medium tomatoes |
| 1 |
small onion |
| 1 |
small clove garlic |
| ½ tsp |
oregano |
| ½ tsp |
salt |
| Instruction |
| 1 |
Cut fish into small cubes (about ½ inch) and cover with Ponzu (green label). |
| 2 |
Set in the bottom of refrigerator for about 3 hours (or until fish "cooks" to an opaque white color). |
| 3 |
Core the tomatoes by cutting a small cone from the stem end, and cut a small cross on the opposite end. |
| 4 |
Drop them into a pan of boiling water for 30 seconds, then into ice water until they are cool enough to handle, then cut in half and squeeze. |
| 5 |
Chop tomatoes, onions, and jalapeno fine, and add to the fish in the refrigerator. |
| 6 |
The mixture should be stirred from time to time to make sure it "cooks" evenly. |
| 7 |
Serve with sliced avocado and chopped cilantro. Makes 6 servings. |
