1 lb boneless, skinless cod fillets, cut into 1/2-inch cubes
3/4 cup fresh lime juice (about 6 limes)
Pinch sea salt or kosher salt, plus additional to taste
2 vine tomatoes, seeded and diced
1 jalapeño chile pepper, seeded and minced
1/2 red onion, diced
1 cup loosely packed chopped fresh cilantro
Transfer serving dishes to freezer to chill.
In a large stainless steel, glass or ceramic bowl, add cod, lime juice and pinch salt; toss gently to coat. Cover and refrigerate for 20 to 30 minutes, until cod is opaque throughout and springy to the touch.
Drain and discard lime juice from cod. Return cod to bowl and add tomatoes, jalapeño, onion and cilantro. Season with additional salt and toss gently to combine. Serve immediately in chilled bowls.
Zucchini sliced with a spiral maker creates long ribbons shaped like angel hair pasta - toss these noodles with our herbed no-cook marinara sauce to create a low-carb, wheat- and gluten-free pasta dish.