Ingredients

The following ingredients have 4 Servings
  • 1 pound pre-frozen lingcod, (rockfish or other lean, white fish)
  • 3 limes
  • 2 lemons
  • 1 grapefruit
  • Salt and black pepper
  • 1/2 red onion, (sliced root to tip)
  • 2 Roma or other paste tomatoes, (seeded)
  • 1 ear of corn, (kernels sliced off)
  • 1 habanero or rocoto chile pepper, (or more to taste)
  • 3 tablespoons chopped cilantro

Instruction

  • Slice the fish into small, bite-sized pieces. Cut the tomatoes into pieces the same size as the fish and set them aside for later. Zest 1 lime, 1 lemon and the grapefruit and grate them fine; I use a microplane grater to do this. Mince the habanero fine. Juice all the citrus. Add all the ingredients except for the tomatoes and the cilantro to a bowl or plastic container with a lid and refrigerate for 30 minutes to 2 hours.
  • Add the tomatoes and cilantro, mix well and serve cold with chips.