Three Amigas Recipe

Trim and slice fish

Keep the fish chilled until ready. Using a very sharp knife, trim any skin or sinew from the yellowtail, salmon, and tuna. Slice each fish into 1/4-inch thick pieces or small bite-sized cubes, depending on whether you want sashimi-style slices or ceviche-style cubes. Arrange each fish type separately on a chilled platter or three small plates.

Lightly season each portion of fish with a pinch of sea salt and a small crack of black pepper so the flesh is seasoned before the citrus is added.

Marinate briefly

Combine the fresh lime juice and the remaining sea salt (if any) in a small bowl. Spoon about 1 tablespoon of lime juice over each fish portion (approximately 1 tbsp for yellowtail, 1 tbsp for salmon, 1 tbsp for tuna) — just enough to brighten the fish without 'cooking' it through. Let rest 1–2 minutes to mingle flavors.

Prepare toppings

Dice the avocado into 1/4-inch cubes and place in a small bowl. Core and seed the tomato and dice to similar size. Finely dice the red onion so bits are small (about 1/8–1/4 inch). Finely mince the serrano pepper (remove seeds for less heat, leave seeds for more heat) and finely chop the cilantro leaves.

Gently toss the avocado, tomato, red onion, serrano and cilantro with the remaining lime juice (reserve about 1 tbsp for finishing) and the teaspoon of olive oil. Season the mixture lightly with a pinch of salt and a small crack of black pepper to taste. This will be the topping that crowns each fish portion.

Top and dress

Divide the avocado-tomato mixture evenly and spoon it atop each portion of fish (so each of the three fish types is topped with the mixture). Drizzle a small additional splash of lime juice (about 1 tsp total) and the remaining olive oil over the assembled fish. Adjust salt and pepper if needed.

Garnish each portion with a few cilantro leaves or microgreens. Serve immediately with tortilla chips or thin tostadas so diners can scoop or layer the Three Amigas on a chip.