Lean white fish such as sole, snapper, or flounder are customarily used in this refreshing dish eaten throughout the Caribbean and Latin America. Almost any saltwater fish can be used. If you choose salmon or another anadromous fish, first freeze the fish for 48 hours to kill any potentially harmful parasites that the fish may have picked up when it entered fresh water.
Preparation Time: 30mins
Cooking time: 10mins
Ingredients:
I/2 pounds fish fillet, skinned
1 cup freshly squeezed lime juice
3 tablespoons light olive oil or high-quality vegetable oil
1 cup finely chopped green onion, including some of the green tops
1/2 teaspoon minced or pressed garlic
1/2 teaspoon minced or pressed fresh ginger root
1/3 cup finely chopped fresh cilantro (coriander)
1/2 cup finely diced, peeled, and seeded tomato
Salt
Tabasco sauce or other liquid hot-pepper sauce
Method:
Quickly rinse the fish under cold running water and pat dry with paper toweling. Cut into bite-sized cubes or strips.
Place the fish in a ceramic or glass container, add lime juice, and toss well. Cover tightly and refrigerate for at least 5 hours but no more than 24 hours, stirring several times. If the fish cannot be served within a short time after 24 hours, drain off the liquid and toss the fish with a little olive oil to prevent it from drying out.
Shortly before serving, add the oil, green onion, garlic, ginger, cilantro, and tomato; stir well. Season to taste with salt and pepper sauce.
Serves 8 as a starter, or 4 as a main course.
Tags: Fish, snapper, sole, Tabasco sauce
