Ingredients
1 1/2 cups fresh lime juice (from 10 limes)
1/2 cup fresh orange juice (from 1 orange)
1 1/4 pounds red snapper fillet, skin removed, flesh cut into 1/4-inch slices
1/2 teaspoon fish sauce
3/4 teaspoon toasted sesame oil
1 serrano chile or other hot chile, thinly sliced
1 scallion, cut into 1 1/2-inch lengths, then thinly sliced lengthwise
3/4 teaspoon black sesame seeds
Preparation
Pour lime juice and orange juice through a sieve set over an 8-inch square glass baking dish. Arrange red snapper fillet in a single layer in dish (fish should be completely covered by juice). Cover with plastic wrap and refrigerate until fish is opaque throughout, about 4 hours. Drain fish well; discard marinade.
Divide fish among four plates. Drizzle fish sauce and toasted sesame oil over each portion. Top with chile, scallion, and black sesame seeds. Serve immediately.
