Recipe courtesy of G. Garvin
Episode: Ft. Lauderdale
Total:
1 hr 20 min
Active:
20 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 2 pounds white fish
  • Juice of 6 to 8 limes 
  • 2 jalapenos, finely chopped 
  • 1 large red onion, finely diced 
  • 1 large red bell pepper, finely diced 
  • 1 large yellow bell pepper, finely diced 
  • 1/2 bunch cilantro, finely chopped 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon pepper 
  • Chile sauce, for drizzling 

Directions

Chop the fish into small pieces and place in a bowl. Pour the lime juice over the fish; it should cover completely, add lime juice as needed.

In a separate bowl, combine the jalapenos, onions, red and yellow peppers, cilantro, salt and pepper. Mix well, then add to the bowl with the fish. Refrigerate for at least 1 hour.

Serve in small bowls with some chile sauce drizzled over the top. 

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Recipe courtesy of G. Garvin
Episode: Ft. Lauderdale

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