Prep Time: 30 minutes
Cook Time: 2 hours
Make-Ahead: Numus and fried garlic and shallots can be made 8 hours ahead. Store fried garlic and shallots airtight at room temperature. Keep numus refrigerated.
1/2 medium white onion
1 small Fresno chile
1 small serrano chile
9 garlic cloves
One 1-inch piece fresh ginger, peeled
1/2 cup fresh lime juice
1/2 cup white wine vinegar
Splash of good extra-virgin olive oil
1 fillet lean white fish (such as black snapper)
Vegetable oil, for frying
2 small firm but ripe avocados, pitted, peeled, sliced
1/4 cup small basil leaves
1/4 cup small mint leaves
1/4 cup small arugula
1/4 teaspoon sugar
1 finger lime, halved
To make numus:
- Using mandolin, very thinly slice onion, chilies, garlic, shallots, and ginger. In mixing bowl, combine sliced onions, chilies, one-third of garlic, and ginger. Stir in lime juice, vinegar, and splash with oil.
- Thinly slice fish fillet and add fish slices to onion mixture. Season with salt. Cover and refrigerate for at least 2 hours or until fish slices are opaque.
Meanwhile, to fry shallots and garlic:
- Heat oil in large saucepan over medium heat. Add remaining garlic to hot oil and fry for about 1 minute, or until crisp and golden. Using a mesh spoon, transfer fried garlic to paper towels to absorb excess oil. Repeat with shallots.
- Arrange fish slices along with some chile slices in single layer over plate. Top with avocado and herbs. Drizzle with some marinade. Sprinkle with fried garlic and shallots. Sprinkle with sugar. Squeeze finger lime segments over numus and serve immediately.