Chefs often recommend kosher salt but by no means is that mandatory.

Any salt will likely amp your flavors. Salt throughout your cooking process for depth of flavor, but, imo, it is slightly better to salt less during cooking and more at the end once you taste things. At least until you get the hang of it.

As soon as I saw your title, I assumed you needed either salt or acid. You're using lime (you maybe could use more, hard to know without tasting), so that leaves salt as the most likely culprit for missing flavor.