- 8 Limes (give or take depending on size of filet)
- 1 Trout Filet; or any fresh, firm, white flesh fish
- 1 Large Roma Tomato
- 1/4 Small Red Onion
- 1 Small Jalapeno or a larger Serrano
- 1/3 Small Mango
- Cilantro
- Salt
- Juice the Limes into a small, non-reactive bowl
- Dice the Trout and add it to the Lime juice (make sure the trout is fully covered by the Lime juice); stirring occasionally while "cooking"
- Meanwhile, dice the Tomato and Red Onion; you'll want roughly equal parts by volume
- Mince the Jalapeno
- I like to add fresh Mango and will dice about 1/3 of a small one; roughly 1/2 part compared to the Tomato & Onion. The sweetness balances the acidity of the "cooked" fish and complements the heat of the Jalapeno
- Grab a fistful of Cilantro, give or take depending on how much you like Cilantro, and finely dice
- Once the Trout filet has finished "cooking" (about an hour) drain well in a colander
- Then combine all ingredients in a bowl; salt to taste
Serve with Tostitos Scoops and, if you like, a dash of your favorite hot sauce.