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