Yield: 6 Servings
|1 pounds||Very fresh; firm-fleshed fish fillets|
|6 \N||Limes; juice of|
|1 teaspoon||(scant) whole allspice|
|1 teaspoon||(scant) peppercorns|
|½ \N||Medium-large onion; finely diced|
|½ cup||Fresh coriander leaves|
|3 tablespoons||Olive oil|
|1 \N||Ripe tomato; cut in 1/4\" dices (up to)|
|1 \N||Fresh Serrano or Jalapeno chiles; stemmed, seeded, and finely chopped|
|½ teaspoon||Salt (approx.)|
|\N \N||Lettuce leaves|
1. Skin the fish fillets if it has not already been done. Cube into ¾ to 1-inch pieces. Place in a non-metallic bowl. Pour the lime juice over.
Roughly crush the allspice and peppercorns and add to the fish. Add the diced onion. Cover and allow to marinate, refrigerated, at least 6 hours.
Stir from time to time. The fish will turn milky white and will flake easily with a fork.
2. Drain off the lime juice that hasn't been absorbed. Just before serving, peel and chop the avocado and add to the fish. Stir in the coriander, vinegar, olive oil, tomato, and chile. Season to taste with salt.
3. Serve well chilled in a lettuce-leaf lined bowl.
LOPEZ Y GONZALEZ
LEE ROAD, CLEVELAND HEIGHTS.
WINE: RED RIOJA
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .