Chilled Marinated Fish Salad

Ingredients

• 5 limes, for juice
• 1 bunch fresh cilantro
• 2 ripe Hass avocados
• 4 (4 oz) firm white fish fillets (such as corvina, cobia, or mahi-mahi; about 1 lb)
• 2 ¼ teaspoons carne asada seasoning, divided
• 1 ½ cups pico de gallo (or salsa)
• 2 teaspoons hot pepper sauce (+ additional, optional for serving)
• Tortilla chips (optional for serving)

Steps

1. Bring large stockpot of water to a boil. Juice limes (5 tablespoons). Chop cilantro (1 cup). Halve avocados, remove pits and flesh, and cut flesh into quarters. Cut fish into 1-inch cubes (wash hands). Combine in medium bowl: avocados, 1 tablespoon lime juice, and ¼ teaspoon seasoning; mash coarsely and chill until ready to serve.
2. Add fish to boiling water and remove pot from heat. Cook fish 2–3 minutes, stirring gently, until fish flakes easily and is 145°F; drain well. Combine in large bowl: cilantro, pico de gallo, hot sauce, and remaining 4 tablespoons lime juice and 2 teaspoons seasoning, then stir (fold) in fish.
3. Chill fish mixture 30 minutes (or overnight). Serve fish salad and avocado mixture with additional hot sauce and tortilla chips, if using.