1kg skinless redfish fillets
375ml lime juice
40g pickled sliced jalapeño chillies, drained
4 tbsp olive oil
250g mixed baby tomatoes, chopped coarsely
4 tbsp finely chopped fresh coriander
100g red onion, thinly sliced
1 clove garlic, crushed
Remove any remaining skin or bones from fish; cut fish into 2.5cm pieces.
Combine fish and juice in a non-reactive large bowl.
Cover; refrigerate overnight.
Drain fish; discard juice.
Return fish to bowl, add remaining ingredients; toss gently to combine.
Cover; refrigerate for an hour to allow the flavours to develop.
Season to taste and serve.