This dish is a regular served on the beaches of Mexico. Serve it as a seafood appetizer or as a side salad dish. You can alter it to suit your own taste. Make it as spicy or as mild as you wish. My friends all love it. I often use shrimp & fishor shrimp & scallops - when I do this I do not marinate the shrimp as the shrimp tend to get tough . I steam the shrimp and add them a few hours before serving as I mix all the ingredients to gether. In Mexico when they make this they often add Sea water
- add avocados (optional)
- add 2 tablespoons white vinegar
- add black olives, sliced (for garnish) (optional)
- add 1 dash Tabasco sauce
- add 1/4 teaspoon salt
- add 1/4 teaspoon pepper
- add 1 medium onion
- add lettuce leaves (to line serving bowls)
- add 2 jalapeno peppers, chopped (or more to suit your taste)
- add 5-6 limes (Enough Juice to cover fish)
- add 1/2 teaspoon oregano
- add 2 tablespoons fresh cilantro
- add 1 green pepper
- add 1 lb halibut fillets or sea bass fillets or red snapper fillets (or use a mixture of fish and shrimp)
- add 1 cup diced fresh tomatoes
- add 4 tablespoons chopped parsley or cilantro
- 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, Avacado 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 Avacado and sliced black Olives.