Mexican Samurai Ceviche

Instructions

1. 1

   In a large bowl, combine the diced fresh fish fillet and lime juice. Ensure the fish is fully submerged in the lime juice.

2. 2

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or until the fish turns opaque and is 'cooked' by the lime juice.

3. 3

   Once the fish is ready, drain the excess lime juice, leaving a small amount to keep the fish moist.

4. 4

   Add the chopped cilantro, diced tomatoes, diced red onions, diced jalapeno, and diced avocado to the bowl with the fish.

5. 5

   Gently mix in the soy sauce and sriracha, ensuring all ingredients are well combined.

6. 6

   Taste and adjust seasoning if necessary, adding more lime juice, soy sauce, or sriracha to your preference.

7. 7

   Serve immediately with tortilla chips or on a bed of lettuce. Enjoy your Mexican Samurai Ceviche!