Ingredients:
1 lb white fish fillets ( or a mixture of white and shell fish)
3 -4 limes, juice of or 3 -4 lemons, juice of
1 red onions, thinly sliced
1 large tomatoes, peeled, seeded, and chopped
green chili peppers, chopped
2 tablespoons fresh coriander or 2 tablespoons parsley
1/4 cup corn or 1/4 cup olive oil
1 dash Tabasco sauce
1 teaspoon Worcestershire sauce
1 small lettuce, shredded
1 ear corn, cooked, cooled and cut into 4 pieces
Directions:
Skin and cut the fish into 1 inch pieces. Put into a glass bowl and pour the juice over it. Make sure the fish is completely covered as it will cook in the juice. Cover and refrigerate at least 8 hours, stirring occasionally. Drain the fish, reserving the juice. Add the onion, tomato, chili, and coriander to the fish and mix. Make a vinaigrette with the oil and 2 tbsp of the reserved juice, adding the tabasco and worcestershire sauces. Pour over the fish and mix. Serve on a bed of lettuce on individual plates. Garnish with corn.
Servings: 4
Time preparation: 20 min.
Time total: 20 min.