Marinated raw fish

Yield: 1 Servings

Measure Ingredient
1 pounds Hoki fillets
\N \N Fresh lime or lemon juice
1 small Onion cut into thin slices &
\N \N Separated
3 \N Canned & chopped jalapeno
\N \N Chiles
3 tablespoons Olive oil
2 tablespoons White wine vinegar
\N \N Salt to taste

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.


Similar recipes