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I love dishes that are fresh and simple and this is the perfect example! The fish "cooks" in the acid from the citrus juice. No heat required! This recipe is a seasonal riff on my go-to classic version and the perfect dish for a party!
1 pound fresh sea bass or halibut1 cup freshly squeezed lime juice1/4 cup blanco tequila1 tablespoon agave nectar1/4 cup blood orange juice2 teaspoons finely grated blood orange zest1 cup pomegranate seeds½ cup pickled red onions¼ cup finely chopped fresh cilantro½ serrano chile, seeded, minced6 kumquats, thinly sliced2 avocados, dicedKosher salt Tortilla Chips
PICKLED RED ONIONS
1 red onion, thinly sliced1/2 cup freshly squeezed lime juice1 teaspoon kosher salt
Place the red onions in a bowl and add the lime juice and salt. Add water just to cover the onions. Stir together. Let sit 1 hour.
Cut the fish into 1/2-inch pieces and place in a bowl. Add 1 cup lime juice, stir together and let sit 30 minutes. Drain and discard half of the lime juice.
Add the tequila, agave nectar, orange juice, orange zest, pomegranate seeds, red onions, cilantro, serrano chile, and kumquats. Stir together well to mix. Add the avocado and season with salt. Add additional lime juice and salt as needed. Place in a bowl and serve with tortilla chips.
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