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Ingredients:
2 pounds sushi-grade red snapper or tilapia fillets
5 lemons and 5 limes
1 red onion, thinly sliced
1 serrano chili, seeded and sliced
1 large tomato, peeled, seeded and chopped
Salt and pepper to taste
Chopped cilantro
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Instructions:
Rinse the fish and pat dry with paper towels. Make sure there are absolutely no bones. Cut the fillets into pieces about 1/2-inch-square. In a glass pitcher or other nonreactive container, combine the juice from 4 of the lemons and 4 of the limes. Add the fish and stir gently. Cover and refrigerate for at least 4 hours. An hour before serving, drain the fish, then add the juice from 1 lemon and 1 lime, the onion slices, the sliced chili, tomato, salt and pepper to taste and the cilantro. Stir and refrigerate for another hour before serving. Garnish with lemon and lime slices and serve with toasted tortilla chips.
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