Ingredients
Directions
- 1
Slice fish on a bias and season with kosher salt. Chill in the fridge for 30 minutes while you prepare the rest.
- 2
Finely chop chili and scrape down into a paste. Add water and juice of one lime. Set aside.
- 3
Finely slice onion and toss in juice of remaining lime.
- 4
To serve, lay fish on a plate and pour over the chili water. Top with cucumber, red onion and a few cracks of pepper. Enjoy cold right away.
