500 grams sea bass fillets, cut into ¼-inch diced (Pier 87)
3 tablespoons Honey Ginger White Balsamic (Kingston Olive Oil Co.)
1-2 serrano chile / jalapeno, thinly sliced
½ cup fresh lime juice (5 to 6 limes)
1 teaspoon salt
4 radishes, thinly sliced 1 Hass avocado, halved, pitted, peeled, and diced
*Serve with Craft Chippery for a salty kick
- Gently mix together fish, balsamic, chiles, lime juice, salt, and radish. Allow to cure in the fridge for a minimum of 30 minutes and a maximum of 90 minute
- Strain 90% of liquid and gently fold avocado into fish mixture.
- Serve with Craft Chippery chips.