Ingredients
1 lb white fish, cut into small cubes
lime or lemon juice
1/2 medium onion, sliced and separated into rings
1 medium tomato, diced
1 can (4 oz) chopped green chilies
3 tbsp vegetable oil
2 tbs vinegar
1 tbsp dried cilantro
salt
Preparation
In a glass or porcelain bowl, cover the ish with lime or lemon juice. Marinate for more than 4 hours or overnight in the refrigerator. Turn once or twice to be sure that all surfaces are “cooked” by the citrus juice. Turn the fish into a colander; drain. Rinse lightly with cld water, but not enough to wash out the juice. Return fish to bowl. Add onion, tomato, green chilies, oil, vinegar, cilantro, and salt to taste. Mix gently. Serve chilled.
