This is a Mexican dish served as an appetizer or as a salad side dish. It’s a perfect summer dish, because it requires no heat to “cook” the fish and is served chilled. I think it is really refreshing. You can use any type of firm-fleshed fish. Today I used shrimp and imitation crab meat. **Note- if you are using shrimp, make sure to cook it first in boiling water until it turns pink. For other fish, it is not necessary to cook it, as it will “cook” in the lime and lemon juice.
- 1 lb of shrimp, cut into 1/2 inch pieces, completely deveined
- 1/2 – 3/4 lb of immitation crab meat, shredded or chopped into small pieces
- 1/2-3/4 cup of fresh squeezed lime juice
- 1/2 cup of fresh squeezed lemon juice
- 1/2 red onion, finely diced
- 1 cup of chopped fresh seeded tomatoes
- 1 cup of chopped cucumber
- 1 serrano or jalepeno chili, seeded and finely diced
- 2 teaspoons of salt
- Dash of Tabasco or a light pinch of cayenne pepper
- Tostadas or tortilla chips
In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, cucumber, chili, salt, and Tabasco. Cover with lime and lemon juice. Let sit covered in the refrigerator for at least an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend.
During the marinating process the fish will change from pinkish grey and translucent, to whiter in color and opaque.
Serve with chopped cilantro and slices of avocado on top of a tostada or with tortilla chips.