Combine fish, lemon, lime and yuzu juices and 1 teaspoon salt in a large nonreactive bowl. Cover and refrigerate, stirring occasionally, until the fish is opaque, about 6 hours or up to 1 day.Advertisement
Drain the fish and return to the bowl. Add cucumber, tomato, onion, cilantro, chile to taste and the remaining 1/4 teaspoon salt.
To make ahead: Refrigerate for up to 1 day.
1 lean protein