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Corbina Ceviche

4 lbs Corbina Fillet
1¼ Cup Fresh Lime Juice
2 Tomatoes Diced

3 Medium Onion sliced & quartered
5-6 Jalepeño or Serano or Ah-jii Chombo Peppers Diced
Salt & Pepper to taste

Mix tomatoes, onions, peppers, and salt & pepper. Slice corbina off skin in ½" slices. Cut slices into ½" lengths. Place one layer of fish in a glass bowl. Cover with lime juice. Cover with a layer of other ingredients mix. Repeat until all ingredients depleted. Cover and let marinate for 12-24 hrs in the icebox; until fish is no longer transparent. Serve with Saltines. (You can use any white, firm fish or seafood such as shrimp, or a combination of all.)