5 fillets (500g) of snapper (or white fish) cut into cubes
Juice from 6 limes
2 onions, cut into cubes
6 tomatoes, peeled and seeded, cut into cubes
1 small bunch of chopped parsley
1 x cup (chay) of green olive pitted
2 x cups (chay) of ketchup
1 and 1/2 x cups (chay) of extra virgin olive oil
2 tablespoons of hot sauce (pepper sauce)
Salt to taste
Juice from 1 lime
2 avocados (small Hass) or 1 medium avocado, cut into cubes
5 fillets (500g) of snapper (or white fish) cut into cubes
Juice from 6 limes
2 onions, cut into cubes
6 tomatoes, peeled and seeded, cut into cubes
1 small bunch of chopped parsley
1 x cup (chay) of green olive pitted
2 x cups (chay) of ketchup
1 and 1/2 x cups (chay) of extra virgin olive oil
2 tablespoons of hot sauce (pepper sauce)
Salt to taste
Juice from 1 lime
2 avocados (small Hass) or 1 medium avocado, cut into cubes
In a bowl, cover the fish with lime juice and let it sit for two hours
Drain the liquid and wash the fish to remove excess lime
Place it back in a container and add the onion, tomato, parsley, and olive
Season with ketchup, oil, hot sauce, and salt
Mix everything together and drizzle with lime juice
Refrigerate for four hours
Mix in the avocado and serve with tortilla chips (like Doritos).
