Seafood 'cooked' in a spicy lemon marinade
59 g halibut fillets (or use a mixture of fish and shrimp), or 453.
59 g sea bass fillets (or use a mixture of fish and shrimp) or 453.
59 g red snapper fillet, (
5-6 limes, (Enough Juice to cover fish)
59 ml diced fresh tomato
1 green pepper, sweet, chopped
16 ml chopped parsley, or 59.
16 ml chopped cilantro
23 ml salt
23 ml pepper
46 ml oregano
2 jalapeno peppers, chopped (or more to suit your taste)
58 ml white vinegar
1 medium onion, finely chopped
58 ml fresh cilantro, chopped
25 ml Tabasco sauce
lettuce leaf, (to line serving bowls)
black olives, sliced (for garnish) (optional)
Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).
Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).
Pour off most of the lime juice (just leave it moist).
Add remaining ingredients except lettuce, avocado and olive.
Do this preferably a few hours before serving & refrigerate.
Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.
If you wish garnish with sliced avocado and sliced black olives.