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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 25 |
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A party appetizer not for the faint of heart...makes a lot and depending will serve a crowd. Recipe from an Domincan Republic relative...definitive party food for celebrations. Ingredients:
5 lbs. of boned white fish (any kind) |
3 large yellow onions, minced |
2 to 3 cups of fresh lime juice |
generous amounts of salt -she doesn't measure, she sprinkles as she layers ingredients. |
3 minced habenero peppers (use gloves) |
1 to 2 tbsp of olive oil |
Directions:
1. Chop raw fish in very small pieces.
2. Put in a deep china bowl as you chop and keep covered at all times with lime juice.
3. Always keep it covered with lime juice.
4. As you chop and add fish, add a layer of onion and a sprinkle of salt as you go.
5. Add a few pieces of the minced peppers as you layer the fish salt and onions.
6. Do not use metal spoons.
7. Cover the final layer with lime juice and then top the whole bowl with a thin layer of olive oil.
8. Cover tightly with plastic wrap.
9. Refrigerate overnight.
10. Stir with wooden spoon before serving.
11. Taste and adjust salt.
12. Can be kept up to three days in lime juice mixture.
13. Serve on tiny pastry shells or let each guest place a teaspoonful on a saltine cracker.
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