Ingredients
1 lb of Sea Bass Filets
The juice of 2 lbs of small Limes (green)
1 medium sized Red Onion, diced in very small pieces
1 tsp of Kosher salt
2 Culantro Leaves,thinly cut
1 small bunch of Cilantro (when cut, approx. 3 Tbsp)
1 small can of Mexicorn or 1 cup of sweet yellow corn and 1/4 cup of very small diced Red & Green bell peppers
5 Tbsp of Mayonnaise
4 Tbsp of Curry Powder
3 Tbsp of Dijon Mustard
2 Tbsp of Sugar
1 tsps of Habanero Pepper Sauce
Preparation
The secret to this recipe is to freshly squezze the juice of the Limes to obtain the right flavor. Jar lime juice is not recommended. Mix the onions and salt in a glass container, and let them sit in the refrigerator for at least 30 min. In the meantime in a large glass bowl squeze the limes, cut the Sea Bass fillets into small cubes and add them to the lime juice. The juice should always cover the fish. Add the onions to the fish, and return to the refrigerator for at least 4hrs. or overnight. Drain the lime juice, add the rest of the ingredients, mix together, let them marinate and dance for 30 min if possible, and place the bowl over a bed of ice. Serve very cold over water crakers or petite pie shells.
