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A very unusual dish, but it's not really raw as many people think; enzymes in the lime juice perform a kind of pre-digestive or cooking process.
Yield: About 4 cups.
- 2 pounds very fresh, firm-fleshed fish
- 2 cups lime juice
- 1 cup tomato juice
- 1 onion, finely chopped
- 1/4 cup finely chopped parsley
- 2 tablespoons finely chopped green pepper
- 1/2 cup sliced pimiento-stuffed olives
- 1 teaspoon salt
Cut the raw fish in bite-size pieces and pour the lime juice over it. Use a glass dish, covered, and refrigerate for 4 hours. Drain the fish and add other ingredients. Refrigerate overnight to blend flavors. Serve with crackers or tortillas.
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