Ingredients

Let’s Cook!

• 1
  Marinate ("cook") the fish. Transfer the diced fish to a large bowl. Add the serrano peppers, garlic, cilantro, and salt.
• 2
  Cover with the juice from approximately 10 limes, 1 grapefruit, and 2 oranges. If your fish is not completely covered, add more lime (or lemon juice) as needed until it is.
• 3
  Allow the fish to cook. Cover the bowl with plastic wrap and transfer to the refrigerator to keep cold.
• 4
  Allow your fish to "cook" for 1-4 hours (see notes). Stir every hour.
• 5
  Soak the shallots. Add the shallots to a separate bowl and cover with hot (not boiling) water and 2 teaspoons salt. Mix well.
• 6
  Allow the shallots to soak for approximately 10-15 minutes before draining and rinsing with cold water. Cover and set aside in the refrigerator until ready to use.
• 7
  Marinate the tomatoes. Approximately 30 minutes before serving (see notes) add the shallots, tomatoes, and bell pepper to a new, larger, mixing bowl.
• 8
  Add the juice from approximately 5-10 limes and sprinkle with approximately 1 teaspoon of salt. Mix well to combine.
• 9
  Allow the tomatoes, shallots, and bell pepper to rest for approximately 15 minutes. Drain approximately half the liquid from the bowl, cover, and set aside in the refrigerator.
• 10
  Check the fish. Check the doneness of your fish. The fish should, at the very least, be completely white around the outside.
• 11
  Put it together. Once the fish is ready, remove the smashed garlic cloves. Add the tomato, shallots, and bell peppers to the fish, mixing well to combine.
• 12
  Stir in the chopped cilantro and olive oil and several dashes of hot sauce, if desired.