Umami Recipes
Umami Recipes


4 servings


40 minutes

total time


1 pound fresh firm white fish (like sea bass, snapper, or halibut - see tips above) (skinned, deboned and diced into small pieces)

½ cup fresh lime juice (from about 5 to 6 limes)

3 tablespoons fresh lemon juice (from 1 lemon)

2 Roma tomatoes (diced)

1 cucumber (peeled and diced)

1 avocado (peeled, deseeded and diced)

½ small red onion (diced)

1 jalapeno pepper (seeded and finely diced)

½ bunch cilantro (chopped)

1 teaspoon kosher salt


Marinate fish

In a glass (non-reactive) bowl, stir together the fish, lime juice, and lemon juice, Cover the bowl and marinate in the fridge for 30 minutes to 4 hours. You'll notice the fish go opaque as the lime juice "cooks" the fish. The longer you marinate the fish, the more it will cook. See above in the blog post for more information.

Stir ingredients

Remove the fish from the fridge (no need to drain it) and add the tomatoes, cucumber, avocado, red onion, jalapeno pepper, cilantro, and salt. Gently stir to combine.

Serve it up in individual glasses, on a plate, or with tortilla chips.


Serving Size



216 kcal

Total Fat

9 g

Saturated Fat

1 g

Unsaturated Fat

6 g

Trans Fat



56 mg


667 mg

Total Carbohydrate

12 g

Dietary Fiber

5 g

Total Sugars

4 g


23 g

4 servings


40 minutes

total time
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