I like to cook, especially if I can cook something I caught! Anyway, I thought I'd share a recipe with y'all. Let me know if you end up making this - and post your photos too!
2 lbs of firm FRESH fish filets (sculpin, cuda are preferred, but I think tuna will work GREAT)
5 roma tomatoes
5 serrano peppers
1 bunch of cilantro
1 white onion
Squeeze out all the citrus into a large mixing bowl. You want about a cup of liquid, so squeeze more if you need it.
Chop up all the fish. I like to go real small. My personal preference is cubed a little bigger. You’ll need to experiment and find what works for you.
Combine just the fish with the citrus. Cover with plastic wrap and put in the fridge at least 4 hours, but better overnight.
Drain the liquid from the fish. You could use a lettuce spinner to do this. Put back in the bowl and set aside (fridge)
Dice the onion and tomatoes, chop the cilantro
Roast and peel the serrano peppers, then de-vein/de-seed them, and chop finely. You could just de-vein/de-seed and chop them up to keep that fresh, crispy taste.
Combine all the ingredients in the bowl. Let stand for another hour in the fridge and serve chilled on tostadas or as a dip with crunchy tortilla chips. Add some Tapatillo hot sauce if you like when serving (adds a nice color too). Enjoy!