Ingredients
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1 lb sea bass fillets (or use a mixture of fish and shrimp) or 1 lb red snapper fillet (or use a mixture of fish and shrimp)
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1 green pepper, sweet, chopped
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4 tablespoons chopped parsley or 4 tablespoons chopped cilantro
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1/2 teaspoon oregano
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2 tablespoons white vinegar
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1 medium onion, finely chopped
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2 tablespoons fresh cilantro, chopped
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1 dash Tabasco sauce
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lettuce leaf (to line serving bowls)
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avocado
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black olives, sliced (for garnish)
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2 jalapeno peppers, chopped (or more to suit your taste)
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5 -6 limes (Enough Juice to cover fish)
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1 cup diced fresh tomato
Instructions
- 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).
- Stir often.
- 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.