Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Corvina Or white fleshed |
| \N \N | Fish -- thinly sliced |
| 6 eaches | Limes -- juice only |
| 2 eaches | Tomatoes -- minced fine, |
| \N \N | Optional |
| 3 eaches | White onions -- minced |
| 1 each | Chili pepper |
| 1 each | Yellow onion |
| 1 each | Green pepper -- minced, |
| \N \N | Optional |
| 1 \N | Clove Garlic -- minced |
| 1 large | Sprig parsley -- minced, |
| \N \N | Optional |
| \N \N | Salt |
| \N \N | Pepper |
| 3 drops | Tabasco sauce -- Or pepper |
| \N \N | Sauce |
Lay fillets side by side on a platter. Mix remainder of ingredients and spread over the fish. Lift each fillet to let the lime juice run underneath. Cover platter with waxed paper and set in refrigerator for at least 6 hours before using. Cut into small bite sized pieces and serve in a small bowl.
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