Soak the diced fish in 3/4 of the lime juice for 3 hours. Drain off the liquid and discard.
Mix the fish with the red chili garlic paste, tomatoes, onion, cilantro, and the remaining lime juice. Season with salt and pepper to taste.
The fish is cooked by the lime’s acidity rather than by heat.
KOSHER SALT AND BLACK PEPPER TO TASTE
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|Serving Size: 1 Serving (112g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2 (8%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 4.2mg||0 %|
|Potassium 197.8mg||5 %|
|Total Carbohydrate 7.7g||2 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 5.6g|
|Protein 0.9g||1 %|
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Calories per serving: 26
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