1 pound Halibut
3 fresh, whole limes
3 - 4 tbsp Hot Pace Picante salsa
4-6 dashes Tapatio Hot Sauce
1/2 diced green pepper
pinch coriander
pinch oregano
1 can Rotel diced tomatoes w/peppers
6-10 leaves chopped cilantro (cut off stems and discard them)
1/2 diced yellow onion
Cut halibut into small chunks, approximately 1/2" square
Place the halibut into a glass or ceramic bowl. Cut the limes in half and squeeze the juice onto the diced halibut. Mix well and place in the refrigerator for 2-3 hours. Add the remaining ingredients. Return to the fridge to chill before serving.
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