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The Peruvian cook cleans the fish and lets it soak in salt water
for 10 minutes and then removes it and pats it dry.
1 lb fish fillets of corbina, red snapper, or any good quality whitefish
juice of three lemons
juice of three sour oranges or limes
one medium onion, thinly sliced
salt and pepper to taste
a pinch of cayenne pepper
1 clove of garlic, minced
1 hot pepper, chopped fine
2 tablespoons chopped parsley
2 tablespoons chopped cilantro (coriander)
Cut fish into pieces and place on a platter. Place the thinly sliced
onions on the fish. Then add the remaining ingredients, covering
with the juices. Place in refrigerator for at least 4 hours before
serving. Serve on bed of lettuce and garnish with cold sweet potato
or corn-on-the-cob.
