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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Terry Pogue
1 pound boneless fish, preferably white sea bass (corvina)
1 ½ cups finely chopped onion
1 ⅓ cups fresh lemon juice
½ cup finely chopped celery
¼ cup finely chopped fresh cilantro
salt to taste
½ hot pepper finely minced, optional
Cut the fish into bite-size pieces and place in a glass bowl or container of at least 2 inches high. Add all the other ingredients, mixing well. The lemon juice should cover the fish. Cover with plastic wrap and place in the refrigerator. Allow one day for fish to cook in the lemon juice and onions. Serve with crackers or saltines.