2 tomatoes, seeded and chopped (about 2 cups)
1 small onion, chopped (about 1/2 cup)
2 tablespoons chopped fresh cilantro leaves
1 lime, juiced
1 tablespoon olive oil
Minced fresh chile of choice, see Cook's Note*
Canola oil, for frying
6 fillets of tilapia (about 6 ounces each)
Sea salt and freshly ground black pepper
Flour, for dusting
The type and amount of chile you add to the tomato-onion mix is up to you: choose a milder chile, like serrano or jalapeno and remove the seeds before mincing for a milder result. Pick a fiery chile like Scotch bonnet or habanero and leave the seeds in for lots of fire.
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