Place the cubed fish and sliced onion into a glass
casserole dish in as close to a single layer as
possible
Sprinkle the minced garlic and hot peppers and
chopped cilantro over the fish and onions. Add any
other herbs at this time.
Make a marinade out of the lime juice, olive oil
and salt and pepper.
Pour over the fish, making sure that all the
fish and herbs are well-coated. Make more
marinade if necessary.
Let the mixture marinate for at least an hour in
a "cool spot" (refrigerator is ok in warmer
climates) for at least 60 minutes, or until the fish is
"soft cooked."
I like to garnish mine with boiled yucca root or
sweet potato and choclo (the gigantic Andean corn
kernels)
casserole dish in as close to a single layer as
possible
Sprinkle the minced garlic and hot peppers and
chopped cilantro over the fish and onions. Add any
other herbs at this time.
Make a marinade out of the lime juice, olive oil
and salt and pepper.
Pour over the fish, making sure that all the
fish and herbs are well-coated. Make more
marinade if necessary.
Let the mixture marinate for at least an hour in
a "cool spot" (refrigerator is ok in warmer
climates) for at least 60 minutes, or until the fish is
"soft cooked."
I like to garnish mine with boiled yucca root or
sweet potato and choclo (the gigantic Andean corn
kernels)
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