Marinated raw fish
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Hoki fillets |
| Fresh lime or lemon juice | ||
| 1 | small | Onion cut into thin slices & |
| Separated | ||
| 3 | Canned & chopped jalapeno | |
| Chiles | ||
| 3 | tablespoons | Olive oil |
| 2 | tablespoons | White wine vinegar |
| Salt to taste | ||
Directions
Cut fish into ½" cubes, place in glass bowl & cover with juice.
Refrigerate 4 to 12 hours, turning a few times so that all surfaces of fish are cooked by juice. Gently mix in onion, chiles, oil, vinegar & salt. Served chilled. Note**Serve as a salad, or with warm tortillas, corn chips, toast quarters for an appetizer or first course.
**Other fish such as scod, turbot, monkfish, rockfish or scallops may be used.
File
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