marinade:

1-2 serrano or habanero chilies, minced
1/2 tsp. garlic powder
1/4 cup lime juice (about 2 limes)
1/4 cup orange juice (or more lime juice)
2 tbsp. olive oil

  • whisk together until combined

salmon:

1 1/2 lbs. salmon fillet
1/4 cup sauce
salt and pepper, to taste

  • marinate salmon in sauce for at least 30 minutes
  • cook in sous vide bath for 60 minutes at 135°F
  • remove from bag and cut into bite-sized chunks

pico de gallo:

remaining sauce
2 roma tomatoes, chopped
1/4 red onion, chopped
1/2 avocado, peeled and chopped
1/4 cup fresh cilantro, chopped
1 tsp. kosher salt

  • mix all ingredients and rest at least 10 minutes
  • taste and adjust salt and lime juice as needed
  • chill up to 3 hours, if desired
  • toss with salmon and use as taco filling, or serve salmon and pico separately

source: https://cooking.nytimes.com/recipes/1026323-salpicon-de-pescado-spicy-citrus-marinated-fish