Ingredients
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2 lbs red snapper fillets or 2 lbs halibut fillets
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2 cups lemon juice or 2 cups lime juice, your choice
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1/2 cup tomato puree
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1/2 cup tomato juice
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1 tablespoon salt
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16 green olives, chopped
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2 tablespoons Worcestershire sauce
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1 teaspoon Tabasco sauce
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3 tomatoes, firm, peeled, seeded and chopped
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2 tablespoons cilantro or 2 tablespoons parsley
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avocado
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2 cups onions, chopped
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2 jalapenos, chopped
Instructions
- Cut the fish into 1 inch cubes. Marinate in 2 cups lemon or lime juice in the refrigerator for 6 hours.
- In a bowl, mix 2 cups chopped onion, 1/2 cup tomato puree, 1/2 cup tomato juice, 1 tbsp salt, 16 chopped green olives, 2 tbsp Worcestershire sauce, 1 tsp Tabasco, 2 chopped jalapenos, 3 chopped peeled and seeded tomatoes, and 2 tbsp cilantro or parsley.
- After 6 hours, remove the fish from the refrigerator. Pour off 1 cup of the lemon or lime juice and add the above sauce to the fish and remaining juice. Mix well and let stand in the refrigerator overnight.
- Garnish with avocado if desired.