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Categories:
red snapper lime juice red onion tomatoes jalapenos fresh oregano black orange juice tomato juice extra-virgin olive oil lime juice salt freshly ground pepper olives
Viewed: 21 - Published at: 4 years agoIngredients
- 1 pound halibut or red snapper, cut into 1/2-inch cubes
- 1/2 cup fresh lime juice
- 1 small red onion, diced
- 2 tomatoes, seeded and diced
- 2 jalapenos, seeded and finely chopped
- 1/2 cup loosely packed fresh oregano, chopped
- 1/2 cup small pitted black or green olives
- 1/2 cup fresh orange juice
- 1/2 cup tomato juice
- 1/4 cup extra-virgin olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- Garnishes: olives, lettuce leaves, or tortilla chips
Method
- Combine fish and 1/2 cup lime juice in a stainless steel or glass bowl. Cover and refrigerate 30 minutes. (The fish will overcure and have a mushy texture if you exceed 30 minutes.) Drain and discard juice.
- Stir in onion and next 10 ingredients. Cover and refrigerate 1 hour or overnight. Serve in chilled glasses or on lettuce-lined plates, and garnish, if desired.
