• 1 ½ pounds striped sea bass or other fresh sushi-grade fish, cut into 1/2- to 1-inch cubes
• ¾ cup fresh lime juice (from about 8 limes)
• ½ cup chopped red onion plus 1 cup thinly sliced, divided
• ¼ cup coconut milk
• ¼ cup tangerine juice or orange juice
• 3 cloves garlic, peeled
• 1 (1 inch) piece fresh ginger, peeled
• 1 serrano pepper or other hot pepper, such as Fresno, jalapeño or habanero
• 1 teaspoon ají amarillo paste (optional; see Tip)
• ½ cup chopped cucumber (optional)
• 1 teaspoon salt
• ½ teaspoon ground pepper, or to taste
• ¼ cup chopped fresh cilantro leaves
• ¼ cup fresh mint leaves

    Method of Preparation

1. Combine 2 or 3 fish cubes, lime juice, chopped onion, coconut milk, tangerine (or orange) juice, garlic, ginger, serrano (or other hot pepper) and ají paste (if using) in a blender; puree until smooth. Pour into a large nonreactive bowl. Add the remaining fish and toss to coat. Stir in sliced onion, cucumber (if using), salt and pepper. Refrigerate for at least 2 hours or up to 4 hours.


2. Stir in cilantro and mint just before serving.

    Nutritional facts per serving

• Energy - 144cals
• Protein - 22gm
• Fat - 3gm
• Carbohydrates - 8gm