• ½ red onion, very thinly sliced
  • 1 pound of NETUNO Cobia Dice
  • 2–3 garlic cloves very finely minced (use a garlic press)
  • 1– 1 ½ teaspoons of kosher salt, start with 1, add more to taste
  • ¼ teaspoon black pepper
  • ¼–½ cup fresh cilantro chopped
  • 1 fresh serrano or jalapeño chili pepper seeded and very finely chopped
  • ¾ cup fresh lime juice (4–6 limes) freshly squeezed
  • 1 cup grape or cherry tomatoes, cut in half (or 1 cup diced tomatoes)
  • 1 tablespoon olive oil (optional)
  • 1 semi-firm Avocado, diced, as a garnish (optional)


  1. Slice the red onion very thinly and salt generously and let stand 15 minutes until it begins to release its liquid (this will remove the bitterness). Rinse well, squeeze dry.
  2. Place fish, garlic, onion, salt, pepper, fresh chilies, and lime juice in a shallow serving bowl, gently mix and marinate in the refrigerator for at least 30 minutes before serving. The longer you marinate, the firmer and more “cooked” the fish will become.
  3. Before serving, gently toss in the fresh cilantro, cucumber, and tomato and a drizzle of olive oil, and gently mix.
  4. Taste for salt and add more if necessary. If adding avocado, gently fold it in after everything is mixed. Try to use one that is not too soft.
  5. For a bit of crunch, serve with toasted corn or plantain chips.