Recipe information
Yield
serves 10 as hors d¿oeuvres or 6 as a salad
Ingredients
1
pound fresh fish fillets (nonoily, such as red snapper, pompano, or sole), finely diced
1
cup ReaLemon juice
1
large yellow onion, finely chopped
1
jalapeño pepper, cored, seeded, deveined, and finely chopped
1
teaspoon dried oregano
Salt and ground black pepper to taste
1
/4 cup olive oil
2
medium tomatoes, chopped
Need to make a substitution?
Preparation
Place the fish in a glass or ceramic bowl, add the lemon juice, taking care to immerse all the fish in the juice, cover, and let sit for 1 hour at room temperature. Drain and rinse the fish with cold water. Combine in a serving bowl with the onion, jalapeño pepper, oregano, salt, and pepper. Cover and chill in the refrigerator. Before serving, mix in the oil and tomatoes. Serve as a salad or as hors d’oeuvres on whole-wheat crackers or Belgian endive leaves.