Make It
Step 1
Place fish in a medium glass bowl; gently pour in lemon juice. Cover with plastic wrap; refrigerate for 20 minutes or until fish is “cooked” through and turns white.
Step 2
Place tomatoes, onion, cilantro, jalapeño, water, lime juice and bouillon in blender; cover. Blend for 30 seconds or until all ingredients are in small chunks. Do not liquefy.
Step 3
Place fish in serving bowls; top with salsa. Refrigerate any remaining salsa in tight sealed container.
Step 4
Serve with chips and avocado.
