INGREDIENTS:1 lb Turbot fish,
1 cup of Lime juice
-in fillets
1 Serrano chile, chopped
1 Onion, chopped
1 tablespoon of Ketchup
2 Tomatoes, chopped
1 tablespoon of White wine
1 Avocado, chopped
2 Jalapeno chilies,
1 cup of Green olives (small)
-chopped
6 tablespoon of Olive oil
2 oz Capers
2 tablespoon of Parsley, chopped
DIRECTIONS:
Cut the fish fillets into about 1-inch cubes. Marinate it for at least 6
hours (preferably overnight) in about 1/2 cup of lime juice
Rinse the fish in a colander and let it dry for 5 minutes. Put it in a
large bowl along with the rest of the lime juice. Put in the rest of the
ingredients. Add salt, pepper and oregano to taste. Mix. Serve with
salted crackers.
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