Kelle's Pompano Salad

These fish are beautiful! We didn't waste any!!

2 cups leftover grilled pompano - any skin, bone, and gray parts removed chopped into 1/2 inch chunks

3 TBS finely chopped red onion

1 Tsp Jane's Crazy Mixed Up Salt

The juice from one Key Lime

6 - 8 fresh Chili pequines smashed in a pestle and mortar

1 TBS Mayo

1) Clean and chop the pompano- don't break into too fine of pieces.

2) Sprinkle with onion, salt, lime juice, and pequines.

3) Add mayo and mix gently - Chill preferably on ice in ice chest and serve down the beach with crackers while awaiting their brethren to bite :)

NOTE: Lime juice will break the delicate fish down - So consume this salad within 6 to 8 hours or it will become watery.

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