3 speckled trout filets, diced into small pieces
Juice of 6- to 8 limes
1 small white onion, diced
1 cup seedless purple grapes, thinly sliced
1 large mango, peeled and cut into small pieces
1 peach, peeled and cut into small pieces
1/4 purple onion, thinly sliced and diced
Large handful cilantro, finely chopped
1/2 tsp salt
1/4 cup Skinnygirl brand Poppyseed Salad Dressing
Place diced trout fillets in glass bowl and cover with diced white onions. Pour lime juice over fish and onions, enough to cover. Place in refrigerator for no less than eight hours.
Remove from refrigerator and place in colander. When most all the liquid is drained, place back in glass bowl. Add remainder of ingredients and toss gently.
Serve with HEB fresh tortilla chips found in the bakery.