1 pound skinned firm white fish, such as mahi-mahi or cod, cut into ½-inch pieces
½ cup lemon juice
½ cup lime juice
2 tablespoons yuzu juice
1¼ teaspoons kosher salt, divided
¾ cup diced seeded cucumber
½ cup chopped seeded tomato
⅓ cup minced red onion
3 tablespoons chopped fresh cilantro
1 to 3 teaspoons minced serrano or jalapeno
- Combine fish, lemon, lime and yuzu juices, and one teaspoon salt in a large nonreactive bowl. Cover and refrigerate, stirring occasionally, until the fish is opaque, about 6 hours or up to one day.
- Drain the fish and return to the bowl. Add cucumber, tomato, onion, cilantro, chile to taste and the remaining ¼ teaspoon salt.