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
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.
This recipe provided by Southern Heritage Real Estate.