of white fish fillets (corvina, halibut, sea bass, tilapia, mahi mahi, snapper), cut into small square pieces
peppers, can use Ecuadorian style aji peppers, red chilies, or serranos, sliced
cloves, whole but gently crushed (optional)
red onions, use Ecuadorian style cebolla paiteña or replace with 4-5 large shallots, peeled and finely sliced
peppers, any color, diced
small to medium sized limes, separated into about 10 limes to cook the fish and 10 limes for the onion and tomato marinade
of cilantro, chopped as finely as possible
of oil (avocado oil, sunflower oil, etc)
or thin plantain chips
style corn nuts or popcorn
sauce or diced hot peppers for those who want to add extra spicePlace the diced raw fish in a large bowl or dish with the sliced hot peppers, garlic cloves, a tablespoon of chopped cilantro, 1-2 teaspoons of salt, and cover it with lime juice from about 10 limes, the fish should be completely covered or almost completely covered by the lime juice.
the bowl with plastic wrap and refrigerate it for about 3-4 hours.
the sliced onions or shallots in a bowl, sprinkle them with a few teaspoons of salt and add warm water (enough to cover the onions), let rest for about 10 minutes, drain and rinse well with cold water.
the rinsed onions with the diced tomatoes and diced bell peppers. Add the juice from about 5 limes and some salt. Let this mix marinate for at least 10 minutes, it can also be prepared ahead of time and refrigerated until ready to mix with the fish.
the fish is “cooked” in the lime juice, it should be completely white, remove the sliced hot peppers and garlic cloves. Based on your preference, and the acidity level, you can keep all the lime juice where the fish cooked in, or just some of it. You can strain the liquid to remove any pieces of hot peppers (or seeds) or garlic.
the marinated onion or shallot, tomato, and bell pepper mix to the fish. Add the chopped cilantro, oil, salt and additional lime juice to taste. You can serve immediately or let it rest for another 20-30 minutes before serving.
with chifles, patacones, popcorn or corn nuts as well as with some good hot sauce or aji.
Flake the cooked fish into a large bowl, picking out any bones. Preheat the oven to 375 degrees F (190 degrees C. Heat over a medium heat until a deep frying thermometer inserted into the oil reaches 360 degrees F. ) Deep-fry the fritters for about 5 minutes until brown and crispy. (c) Jamie Oliver 2003 375 degrees F. 190 degrees C
Luscious fruit provides a welcome salad in any kind of weather. Assemble these supplies. 1 tablespoon (1 envelope) unflavored gelatin1/4 cup cold water2 cups fruit cocktail1/2 cup mayonnaise 1 cup heavy cream, whipped (or whipped topping)1/3 cup maraschino cherries Steps in preparation