as served in Peru and Baja California
serves 4
1 pound flounder, fluke or sole, cut into ½” cubes
For the sauce:
2/3 cup fresh lime juice
2 garlic cloves
1 small red onion, chopped
1/2 habanero chili, chopped and seeds removed
Salt and pepper
You may add any of the following:
1 tablespoon of chopped cilantro
Dark blue cooked potato, fresh corn kernels, chopped tomato flesh or some chopped
yellow, red or green bell peppers
The fish, along with the first set of ingredients should be mixed together and allowed to rest for 2 or 3 hours. It is important that the fish is very fresh, and non-fatty. Fish should be without skin and bones. You may also use scallops, shrimp or oysters, etc. If you go fishing, trout is great for this dish.
Before serving, mix in some colorful and tasty veggies!
Do remember that that the lime juice would quickly wreak havoc on such things as lettuce, spinach, etc. If you can get the fish Sierra in Mexico, it is great for this dish. Of course you also could use fresh tuna.
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