| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Mexican |
Seafood, Mexican, Entree |
6 |
Servings |
INGREDIENTS
| 1 |
kg |
Very fresh fish |
| 2 |
lg |
Onions, sliced in rings |
| 3 |
md |
Ripe tomatoes, chopped |
| 5 |
x |
Limes |
| 5 |
x |
Serrano chillies |
|
|
Coriander |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Cut the fish into 10-15cm cubes. (Yellowfin, tuna, seabass or snapper will
work, mackeral is the traditional fish, but it tends to be too fishy for
most people the less fishy ones will please most people) Chop the tomatoes,
chillies, coriander together as fine as possible. Squeeze the limes. Mix
all together, seasoning and leave for a least and hours at room temp.,
turning frequently to ensure that the fish is evenly treated by the lime
juice, which cooks or pickles it. Refrigerate until served; it will keep
overnight no problem, though 24 hrs is probably the limit. Pour off surplus
lime juice before serving. Serve cold on tortillas, or tostados and garnish
with salad. From: Mexican Cooking by Roger Hicks Typed by Joell Abbott 8/94
From: Joell Abbott Date: 08-10-94
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 28, 98
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