Ingredients

• 1 lb.
  Day-fresh Halibut: Robalo, Dourado, or Tainha
• 1 cup
  White onion, finely chopped
• ½ cup
  Bell pepper, green, finely chopped
• ½ cup
  Bell pepper, red, finely chopped
• ½ cup
  Celery, finely chopped
• 2 Tbsp
  Cilantro, finely chopped
• to taste
  Sea salt
• to taste
  Black pepper, freshly cracked
• 1 ea.
  Garlic clove, small, finely minced
• 1 ea.
  Malagueta pepper, finely minced
• 1 cup
  Lemon juice
• 1 cup
  Lime juice
• 1/2 cup
  Orange juice
• to taste
  Guarana

Method

Avocados and tomatoes, sliced, drizzled with extra-virgin olive oil and seasoned with salt and pepper to taste, and garnish with a sprig of micro cilantro

1. Cut the fish into thin even slices and set aside.
2. In a bowl place the finely chopped onion, bell peppers, and celery.
3. Add the garlic, Malagueta, and chopped cilantro and mix well.
4. In a separate bowl, place the lemon, lime, and orange juices. Add salt and pepper to taste or until mixture has a gentle lemon taste.
5. Add the juice mixture to the finely chopped vegetables and mix well. Taste and season again if needed.
6. Pour the mixture over the fish (juices must cover the fish) and let it sit for at least 4 hours in the refrigerator, and do not stir (stirring or mixing the fish after the juice has been added will break down the fish and make the juices cloudy).
7. Serve it cold, with sliced avocados and tomatoes drizzled with extra-virgin olive oil and seasoned with salt and pepper, and garnish with sprigs of micro-cilantro.