• 4 cherry snapper (tilapia) fillets, medium dice
  • 3 fresh limes, juice of
  • 1/2 teaspoon red chili garlic paste (sambal oelek)
  • 2 ripe Roma tomatoes, medium dice
  • 1/2 yellow Spanish onion, medium dice
  • 2 1/2 tablespoons fresh cilantro, finely chopped
  • Kosher Sea salt
  • Black pepper
  1. Soak the diced fish in 3/4 of the lime juice for 3 hours.
  2. Drain off the liquid and discard.
  3. Mix the fish with the red chili garlic paste, tomatoes, onion, cilantro, and the remaining lime juice.
  4. Season with salt and pepper to taste

 

The fish is cooked by the limes’ acidity rather than by heat.

Serves 4

  • From the Menu of Executive Chef: Roger Ruch
  • AT THE TIDES/ 1220 Ocean Drive, Miami Beach

 

NUTRITION AT A GLANCE

Per serving: 225 calories, 36 g protein, 15 g carbohydrates, 2 g fat, 1 g saturated fats, 115 mg sodium, 63 mg cholesterol, 3 g fiber