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Listed in: Seafood
1 lg Fresh Parrot Fish, or Mackerel cubed
5 lg Lemons juiced
1 sm Yellow chopped
3 Fresh Cayenne, or Serrano Peppers sliced/crushed
3 T Salt
Combine the juice of the lemon with the chopped onion, crushed pepper, and salt
Use into only the enough salt to cut the acidity of the lemon juice.
De-bone the fish and cut into 3/4" cubes and add to the lemon juice.
Refrigerate for about one hour,
And serve.
Serving Ideas: Serve with white, or red rice
Notes: Use as a side dish
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Other Recipes in this Category:
Shrimp in Coconut Milk - II Shrimp in Coconut Milk and Pumpkin Tips Kat'diyu (Fried Fish with Cabbage or Bok Choy in Coconut Milk and Vinegar) Eskabeche (Fish with vegetables in vinegar sauce) Crabmeat Indienne
Recipe Cloud Tags:- juiced
- fresh
- enough
- serving
- refrigerate
- combine
- chopped
- peppers
- mackerel
- yellow
- lemons
- parrot
- cubed
- serrano
- acidity
- crushed
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