8 ounces fresh wild-caught halibut, cubed (preferably sushi grade)
1 lime, juiced
2 teaspoons Brain Octane Oil
Pinch of Himalayan pink salt
1 small avocado, cubed
1 organic green onion, thinly sliced
2 tablespoons chopped fresh organic cilantro
Optional: 2 tablespoons diced quick-pickled radishes
- In a medium bowl, whisk together lime juice, Brain Octane Oil, and salt.
- Add remaining ingredients to the bowl and gently toss.
- Divide into 2 portions. Serve immediately if using sushi grade fish suitable to eat raw. Otherwise, cover and refrigerate for a few hours to allow the lime juice to penetrate the fish and “cook” it.