1/4 cup freshly squeezed lime juice
2 tablespoons Serrano Honey vinegar, Jalapeno Piquant or Sicilian Lemon balsamic vinegar
1/3 cup Baklouti Chili Pepper or Smoky Chipotle infused olive oil (for a milder version, use your favorite single varietal extra virgin olive oil)
1/2 cup red onion, finely diced
1/3 cup cilantro, chopped
1 jalapeno, seeded and finely diced
2 medium firm ripe tomatoes, seeded and finely diced
1 large avocado, finely diced
sea salt to taste
1 pound raw, super fresh seafood such as Rock Cod, Bay Shrimp, Scallops, Sea Bass, Grouper, Snapper, etc. cut into small uniform pieces.
Combine the lime juice, vinegar, olive oil and sea salt in a large bowl. Whisk to combine. Add in the other ingredients including the fish and stir to combine well. Marinate covered in the refrigerator for 15 minutes. Serve immediately. (Note: the longer you allow this to sit, the more the fish will begin to "cook" in the acid of the lime juice and fall apart. It will still be edible, but the fish will break up.)
Serves 6 as an appetizer or 3-4 as an entree.