Wash and pat dry the fish. Cut into ½" - 1" pieces and place in a glass bowl. Pour vinegar over fish making sure it's even throughout the dish. Set aside in the refrigerator for 8-12 hours or overnight.
Put fish through a strainer and discard apple cider vinegar. There should be very little left as most of it will be absorbed by the fish.
In a skillet or pan, heat avocado oil on medium heat and saute ½ of chopped onion for about 5-7 minutes or until translucent.
Add garlic,chili flakes, cumin, and coriander. Take off heat.
Add remaining onions, salt, and cilantro.
Mix well to combine.
Serve immediately and can be stored in the refrigerator for up to 2 days.
Prep and Cook Time does not include the fish in vinegar immersion for 8-12 hours prior to making the salad.
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.