2 kg of cod fish fillets
2 cups (or 475ml) of freshly squeezed lime juice
1 kg of red onion
2 cups (or 30g) of chopped fresh cilantro
2 Scotch bonnet peppers, seeded and chopped
2 soup spoons (or 60ml) of freshly squeezed lime juice (optional)
1 tablespoon (15ml) of balsamic vinegar (optional)
1 cup (or 240ml) of olive oil
Salt to taste
2 kg of cod fish fillets
2 cups (or 475ml) of freshly squeezed lime juice
1 kg of red onion
2 cups (or 30g) of chopped fresh cilantro
2 Scotch bonnet peppers, seeded and chopped
2 soup spoons (or 60ml) of freshly squeezed lime juice (optional)
1 tablespoon (15ml) of balsamic vinegar (optional)
1 cup (or 240ml) of olive oil
Salt to taste
Rinse the fish well under running water, pat dry with paper towels and cut into horizontal strips
Let it marinate in the lime juice for 1 hour
It should be fully submerged
Cut the onion in half and then into thin wedges
Combine the cilantro, pepper, lime juice, vinegar, salt, and olive oil to form a sauce
Set aside
Place the fish on a draining board and let it drain off any excess liquid
Transfer the fish to a bowl and drizzle with the reserved cilantro sauce
Mix slowly and serve immediately.
