Preparation: 1 hour
Number of Servings: As many as needed
Lots of pepper
Bottled lemon juice or freshly squeezed lemons or limes
Cut fillets into bite-size chunks. Chop onions and tomatoes. Mix the salt and pepper and place in a large casserole dish. Cover completely with lemon or lime juice and refrigerate overnight or until the juice has “cooked” the fish. Serve as an appetizer dip with tortilla chips.
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