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I ate half of this all by myself. Burp. The recipe from my cousin Pam calls for 6 Swai fillets and yields about 10-12 servings as a snack. I cut the recipe and used two fillets. It still makes enough to feed four, or three if one of them eats half of it. Just sayin’. I’m going to list the ingredients, but the amounts are really up to you.

  • Ingredients
  • Swai fillets (I have used other whitefish at different times, still quite tasty)
  • Lime juice
  • Salt
  • Tomatoes, diced
  • Cucumbers, diced
  • Jalapenos or serranos (pictured here are jalapenos), diced
  • Red onion, diced
  • Cilantro, chopped
  • Avocado, diced
  • Tortilla chips

Slice the fish into tidbits, about 1/2″ pieces. Place into a large bowl and cover with lime juice. This time I used bottled lime juice, but I’ve also squeezed fresh — takes a lot of limes! Make sure there is enough lime juice to cover the fish. Sprinkle generously with salt (for 2 Swai fillets I used about 1/2 Tbsp. salt). Cover the bowl and let stand refrigerated for an hour (longer is fine).

Chop remaining ingredients, except avocado and chips, and stir into the fish mix. Taste for salt and add more if needed. Cover and let stand refrigerated for an hour (longer is fine).

Just before serving, stir in the avocado. Serve with tortilla chips.