Ingredients Jump to Instructions ↓

  1. 2 pounds sea bass or red snapper fillet

  2. 7 limes

  3. 1 medium onion

  4. 8 fluid ounces tomato juice

  5. 10 ounces tomatoes

  6. 1-ounce serrano chili pepper

  7. 1 level tablespoon cilantro

  8. 1 clove garlic

  9. 1 tablespoon vegetable

  10. 4 cloves

  11. 1/2 teaspoon oregano

  12. Salt

  13. White pepper

Instructions Jump to Ingredients ↑

  1. Descale the fish under water, using the back edge of the knife. Then, with a sharp knife, slit down the back of the fish and carefully remove the fillets ! No bones allowed!! Squeeze the juice from the limes. Slice the onion and then dice it. Blanch the tomatoes in boiling water - cool and then peel off the skin and remove the pips . Measure the tomato juice and oil. Wash, dry and finely chop the cilantro . Smash the clove of garlic . Carefully remove the pips from the pepper. Place the fillets of fish into a mincer and when minced pour the lime juice over it and season with salt and pepper- set aside in a large bowl and refrigerate for up to 2 hours or until opaque. Before serving, toss with the remainder of the ingredients and serve immediately.


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