Recipe courtesy of G. Garvin
Episode: Ft. Lauderdale
1 hr 20 min
20 min
8 servings


  • 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 


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.

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