Slice tilapia fillets in even, 1-inch strips. Place all the fish pieces in a small bowl.
Add vinegar and 1 tsp of salt. Mix well.
The fish will turn from transparent to whitish color because of the strong vinegar essence. Cover the lid of the container and refrigerate the fish for at least an hour. Sometimes I prep this part at night, and keep the fish in the fridge for about 12 hours.
Prepare the salad base for the fish. Julienne the carrot and place it in a small container. Add 1/2 tsp salt and mix it in with the carrot.
Add 2 cloves of chopped garlic on top the of the carrots. Add 1/2 tsp coriander, 1 tsp of cumin and 1 tsp of paprika. Leave it aside without mixing the ingredients just yet.
Heat the skillet with 2 TBSP of oil and saute half of the sliced onions, until slightly browned.
Add slightly caramelized onions to the carrots and mix everything very well. Set the carrot mixture aside and let all the spices to mingle.
If the fish is ready (if the time is up), take it out from the refrigerator and discard the liquid from under the fish. Add remaining sliced onions into the bowl with the fish.
Add remaining 2 cloves (chopped) into the bowl. Slice the cucumbers in half moon shape, slice red bell peppers and add into the bowl with the fish.
Incorporate the carrot salad into the bowl with fish, add soy sauce, sesame oil, remaining paprika, chili pepper remaining coriander powder and chopped cilantro into the bowl.
Mix everything very well together. Try the salad to see if the salt is where you want it. Place the ready salad in the refrigerator and let it rest for about 30 minutes before you serve it.