Robalo aguachile with guava

Fillet the robalo: cut behind the gills, along the top of the backbone, and across the rib bones; repeat on the other side, keeping the carcass for stock.

Cut the belly off one fillet, check for bones, and remove the skin by slitting down to it and running the flattened knife along.

Cut into thin sashimi-like slices and refrigerate.

Juice the limes into the blender jar, about a cup and a half.

Add one tuxtla chile, two ripe yellow guavas and a little mint; blend to a smooth puree.

Strain out the hard guava seeds.

Lay a few slices of fish in a shallow dish, spoon on the lime marinade, and sprinkle with red onion, mint leaves, diced avocado and pomegranate seeds.