This will make A LOTâ€¦ enough for at least 6 normal peopleâ€¦ 4 if you have to feed a Miracle Edâ€¦
Measurements are iffy at bestâ€¦ Like I said, I cook by feelâ€¦
- 1.5 lb. of super fresh fish, cubed
It needs to have some body to it, too. For instance, I used 1 lb. of scrod and 0.5 lb of swordfish and it turned out great.
Other options include sea bass, scallops, tuna, conchâ€¦ and so on.
- 3 largish limes, juice of
- 1 large lemon, juice of
- Maybe Â½ cup orange juice or better yet: 1 medium orange, juice of
- 2 large cloves garlic, minced
- 1 medium habaÃ±ero pepper, minced
Please! Remember the habaÃ±ero is one of the hottest peppers known to mankind. WASH YOUR HANDS WELL after you handle the pepper. Alcohol helps get the capsaicin off your hands, too.
- 1 Santa Fe Grande pepper, diced
Any pepper with some sweetness and a bit of heat is good. Iâ€™ve rarely seen these labeled at the grocery. They usually look like red jalepeÃ±os.
- 1 onion, diced
The type of onion is a personal preference. I used a plain yellow onion, but a red onion or a sweet Vidalia would have been great.
- 1 mango, cubed
- 1 avocado, cubed (similarly)
- 3 plum tomatoes, diced
- 1 can of pineapple slices, chunked or better yet: Â½ of a fresh pineapple, chunked
- Salt to taste
- Dried pepper flakes to taste
- Place fish cubes in a large glass bowl (glass is definitely preferred, considering weâ€™re working with fish and acid), lightly salting and sprinkling with pepper flakes.
- Add garlic and habaÃ±ero, fold to distribute evenly.
- Cover the fish with citrus juices. Stir the fish gently to make sure there arenâ€™t any dry spots / air bubbles.
- Refrigerate and let stand for at least 4 hours.
(I left mine for almost 20 hours as a matter of convenience.)
- Strain fish in a colander. Let stand while preparing fruit, etc. to drain excess liquid.
- Mix all other ingredients in a large bowl. Add the fish. Stir/fold gently.
(The avocado will dissolve to varying degrees, depending on how ripe it isâ€¦ Be gentle to keep this to a minimum.)
- Put it back in the fridge until youâ€™re ready to serve.
(Just long enough to make sure itâ€™s nice an cool is good)
- Serve with tortilla chips (I baked my own.) and sangria.
OK, OKâ€¦ I know the idea of fish being â€œcookedâ€? by citrus juice may seem strange, but it really works. Youâ€™ll be amazed.
Please try it and let me know how it turned out.