INGREDIENTS:

• 500g fresh sashimi-grade sea bass or kingfish (firm, fresh, and chilled)

• 1 ¼ cup fresh lime juice (or a mix of lime & lemon juice)

• ½ tsp salt

• 2 tsp finely diced pickled, deseeded jalapeños

• 2 tbsp extra virgin olive oil

• 1 ½ cup cherry tomatoes, sliced in half

INSTRUCTIONS:

1. Slice the fresh sashimi-grade fish into 1.25 cm (½ inch) cubes and place in a bowl.

2. Add lime (or lime/lemon) juice, olive oil, jalapeños, and salt. Mix gently.

3. Refrigerate for 5 minutes until the fish turns white.

4. Serve immediately, as the fish will continue to "cook" in the lime juice and is best consumed within 20 minutes.