1:00 pm on 11 September 2020

When fish is cooked in lime juice; a chemical process, the citric acid denatures the proteins in the flesh of the fish and  renders it “delicioso” 


  • (1/2 kg/ 1 pound)   mixed raw seafood/shellfish - fillets of halibut, wahoo, mahi-mahi, sea bass or any other white fish, prawns, calamari, shelled crab, mussels, and any other shellfish or seafood you want. (All seafood should be cut into 1/2" pieces, the idea being that each spoonful has a variety of seafood in each bite) 
  • 6 juice of limes, or enough to cover fish
  • 1 cup diced fresh tomato
  • 1 sweet green pepper (capsicum), diced 4 tbsp.
  • chopped cilantro (coriander) salt to taste pepper to taste
  • 1 medium onion, chopped
  • fine dash of hot sauce 


Clean and remove any shells, beaks, etc. from seafood.  if large shrimp are used, de-vein them.  Dice seafood/fish/shellfish into approximately 1/2-inch dice.  
Marinate fish in the lime juice in the fridge overnight, or for 8 hours.  This process cooks the fish. 
Stir often while marinating. 
Pour off most of the lime juice.  Leave enough juice to keep fish moist. 
Three hours before serving, add remaining ingredients  

From Nine To Noon

Find a Recipe

or browse by title

What's in Season - December




  • Angelica
  • Basil
  • Chives
  • Borage
  • Dill
  • Horseradish leaves
  • Lemon balm
  • Lovage
  • Nasturtium
  • Marjoram
  • Oregano
  • Sage
  • Salad burnet
  • Savory
  • Tarragon
  • Thyme
  • Verbena
  • Vietnamese mint