- 1 Jalepeno
- 1 Purple Onion
- 1 Tomato
- 12-15 Limes
- 2 Lbs Fresh Gulf Catch
- 2 tablespoons distilled vinegar
- 2 Tablespoons Olive Oil
- 4 Teaspoons Cilantro (Chopped)
- 5 Garlic Cloves
Dice Fresh Gulf fish of your choice into small 1 inch by 1 inch cubes.
Place in a glass dish of your choice.
Chop your remaining vegetables to small, similar sized pieces.
Slice your fresh limes over the fish.
Add your chopped vegetables.
Add your 2 tablespoons of olive oil.
Add 2 tablespoons distilled vinegar.
Add 2 tablespoons of each salt and pepper.
Place in refrigerator for 2-3 hours or until fish turns white.
Best served with saltine crackers for a refreshing Southwest Florida taste.