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Pickled Fish

Taste.of.Spain's picture
Ingredients
  Dressed whitefish 1 Pound, freshly caught
  Lime juice 1 Cup (16 tbs), freshly squeezed
  Tomatoes 2
  Red pepper 1
  Green pepper 1
  Pimiento stuffed olives 1⁄4 Cup (4 tbs)
  Chopped onions 2 Tablespoon
  Olive oil 1⁄4 Cup (4 tbs)
  Wine vinegar 2 Tablespoon
  Oregano 1 Teaspoon
  Salt 1 Teaspoon
  Slivered blanched olives 1⁄2 Cup (8 tbs)
Directions

Wash fish well.
Remove skin or bones; slice into small pieces.
Place in small glass or stainless-steel bowl.
Pour lime juice over fish; refrigerate 10 to 12 hours.
Spoon juice over fish every 2 hours.
Peel and seed tomatoes; slice into thin wedges.
Core and seed peppers; slice into small strips.
Slice olives.
Add vegetables and remaining ingredients to fish 1 hour before serving time.
Toss gently.

Recipe Summary

Cuisine: 
Spanish
Course: 
Side Dish
Method: 
Tossed
Ingredient: 
Fish

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