Ingredients

1 lb. boneless fish, preferably Corvina (use White Sea Bass, alternatively)

1½ cups finely chopped onion

1⅓ cups fresh lemon juice

½ cup finely chopped celery

¼ cup finely chopped fresh cilantro

½ hot pepper finely minced

salt to taste

Preparation

  1. 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.

  2. Allow at least 4 hours for the fish to ‘cook’ in the lemon juice and onions. Serve with crackers or tortilla chips.