In a large glass or ceramic bowl (do not use metal), stir together lime juice, mashed SunGold kiwi and fish. Cover and refrigerate for at least 1 hour and up to 4 hours, stirring halfway through marinating time, until fish is opaque.
Make the kiwi-veggie mixture
In a medium glass or ceramic bowl, stir together diced red bell pepper, orange bell pepper, red onion, SunGold kiwi, jalapeno, cilantro, garlic, oil, lime juice, and salt. Set aside.
Drain the excess lime juice from the marinated fish. Stir together the marinated fish and the kiwi-veggie mixture. Keep refrigerated or serve in a bowl over ice. Enjoy with crackers, chips, or in lettuce wraps. Enjoy! Best enjoyed within 24 hours
*Olive oil or avocado oil would work in this recipe. I used avocado oil *For just the kiwi salsa, omit the fish & 3/4 cup lime juice, and skip the marinating part of the recipe. *The kiwi-veggie mixture can be made up to 24 hours in advance.
Recipe from Living Well Kitchen https://blog.memeinge.com/kiwi-ceviche/