Recipe by Chef Cris Mendez
Originally from Polynesia, this dish has changed to become authentically Mexican. Marinated fish makes an excellent starter or a luncheon dish on a hot day. It is essential that the fish be absolutely fresh- not frozen.
- 1 lb white fish fillet (or a mixture of white and shell fish)
- 3 -4 limes, juice of or 3 -4 lemons, juice of
- 1 red onion, thinly sliced
- 1 large tomatoes, peeled, seeded, and chopped
- green chili pepper, chopped
- 2 tablespoons fresh coriander or 2 tablespoons parsley
- 1⁄4 cup corn or 1⁄4 cup olive oil
- 1 dash Tabasco sauce
- 1 teaspoon Worcestershire sauce
- 1 small lettuce, shredded
- 1 ear corn, cooked, cooled and cut into 4 pieces
Directions See How It's Made
- Skin and cut the fish into 1 inch pieces. Put into a glass bowl and pour the juice over it. Make sure the fish is completely covered as it will cook in the juice. Cover and refrigerate at least 8 hours, stirring occasionally. Drain the fish, reserving the juice. Add the onion, tomato, chili, and coriander to the fish and mix. Make a vinaigrette with the oil and 2 tbsp of the reserved juice, adding the tabasco and worcestershire sauces. Pour over the fish and mix. Serve on a bed of lettuce on individual plates. Garnish with corn.