2 pounds sushi-grade yellowtail flounder fresh cut into 1/2-inch pieces
1 habanero pepper finely minced seeded
1 cup juice of lime freshly squeezed
0.5 onion diced red finely
1 teaspoon salt
1 cup tomatoes seeded chopped
Equipment
bowl
plastic wrap
Directions
Watch how to make this recipe.
In a large glass bowl, combine all of the ingredients, except for the onion. Toss well and put the onion on top. Cover with plastic wrap and allow it to sit in the refrigerator for 1 1/2 hours, then stir to incorporate the onion.
Let sit in the refrigerator for at least 1 more hour and up to 3 hours.
Cook's Note: During the marinating process the fish will change from translucent to white in color and be opaque. Try to avoid getting the lime membrane in the juice as it can be bitter.
