Marinate the fish long enough for the lime juice to fully “cook” the fish. Use firm or semi-firm white fish. Red snapper or mahi-mahi provide the best results; flounder and sea bass are also popular.
- Squeeze the limes and set the juice aside. Dice the fish into small pieces and add to a medium-sized glass bowl with lime juice and salt. Allow the fish to marinate for four hours in the refrigerator.
- Dice jalapeños, tomatoes, red onion and cilantro and set aside.
- After four hours, make sure the fish has turned from translucent to opaque. Drain 95 percent of the lime juice off the meat and add the vegetable mixture. Serve with corn chips or plantain chips.
