Juice of three limes (You may want to adjust citrus quantities after marinating, Mimi usually adds a little orange juice)
Juice of three lemons
Juice of two oranges
One white onion, diced
One small bottle pimiento, chopped
1/2 cup black olives, pitted and sliced
Two garlic cloves, minced
Two small serrano chiles, minced
One teaspoon dried coriander
One teaspoon ground cumin
One teaspoon dried oregano
1/2 teaspoon French sea salt
1/2 teaspoon freshly ground pepper
One pound firm white fish - Mexican sea bass, or red snapper, or halibut (sea bass preferred)(on the gulf try redfish, red snapper, sheepshead, ling or other firm fleshed fish, trout works but tends to be soft) - chopped in to 1/2 " cubes
One unblemished avocado, diced
One large peeled, seeded an diced tomato
Fresh cilantro, chopped coarsely, or coarsely chopped
Mix all ingredients in a large covered glass dish, marinate fish at least six hours , but preferably over night. Stir at 2 or 3 in the morning with a glass of sauvignon blanc in left hand , unless you are right handed. Serve in glass compote dishes topped with diced avocado and chopped fresh cilantro a su gusto.. Serves four to six as an appetizer.
Con carino,
Tia Mimi -Chef extraordinaria
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