Mexican Pickled Fish Recipe
Ingredients
| 1/2 kg. firm fleshed fish | ||
| Juice of lemons | ||
| Olive oil | 1/4 Cup (16 tbs) | |
| Onion | 1 , chopped | |
| 2 ripe tomatoes, skinned and chopped | ||
| Green olives | 6 , chopped | |
| 2 tbs. chopped coriander leaves | ||
| Green chilli | 1 , finely chopped | |
| Salt and vinegar to taste | ||
| 1 peeled and sliced | ||
| Cucumber | ||
| Capsicum | 1/2 , chopped | |
| Salt | To Taste | |
Directions
Skin and bone fish and cut into small pieces.
Take a pie dish, place fish pieces in it and cover with lemon juice.
Marinate a few hours, this being the only cooking process.
Pour off extra liquid and add oil, onion, tomatoes, olives, coriander and chilli.
Mix in salt and vinegar to taste, add to fish.
Garnish the dish with an edging of sliced and salted cucumber.
Serve chilled, sprinkled with capsicum.
Take a pie dish, place fish pieces in it and cover with lemon juice.
Marinate a few hours, this being the only cooking process.
Pour off extra liquid and add oil, onion, tomatoes, olives, coriander and chilli.
Mix in salt and vinegar to taste, add to fish.
Garnish the dish with an edging of sliced and salted cucumber.
Serve chilled, sprinkled with capsicum.
Chef
