Cut the fish into 10-15cm cubes. (Yellowfin, tuna, seabass or snapper will work, mackeral is the traditional fish, but it tends to be too fishy for most people the less fishy ones will please most people) Chop the tomatoes, chillies, coriander together as fine as possible. Squeeze the limes. Mix all together, seasoning and leave for a least and hours at room temp., turning frequently to ensure that the fish is evenly treated by the lime juice, which cooks or pickles it. Refrigerate until served; it will keep overnight no problem, though 24 hrs is probably the limit. Pour off surplus lime juice before serving. Serve cold on tortillas, or tostados and garnish with salad. From: Mexican Cooking by Roger Hicks Typed by Joell Abbott 8/94 From: Joell Abbott Date: 08-10-94 Posted to MM-Recipes Digest by "Rfm"
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|Serving Size: 1 Serving (334g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 3 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 29.2mg||1 %|
|Potassium 170.9mg||4 %|
|Total Carbohydrate 17.7g||5 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 13g|
|Protein 1.2g||2 %|
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Calories per serving: 50
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