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.
File