1 ½ pounds fresh fish fillets
1 cup combined citrus juices – lemon and lime; lemon, lime and grapefruit; lime and orange; or lime and bitter (sour) orange
¾ cup Biolea Extra Virgin Olive Oil
1/3 cup finely chopped cilantro
1 small red onion, minced
1 ripe red tomato, peeled, seeded, and chopped
2 small fresh jalapeno or Serrano chile peppers, seeded and minced
Lemon wedges, for serving
- Cover the fish fillets with citrus juice in a bowl. Cover the bowl with plastic wrap and refrigerate for at least 6 hours, or overnight.
- Drain the fish and arrange on a serving platter.
- Mix together the oil, cilantro, onion, tomato, and chiles and spoon over the fish. Cover once more and set aside until ready to serve. (If it’s very warm weather, refrigerate the fish; otherwise, cool room temperature is fine for an hour or so).
- Before serving, taste a small piece of fish. You probably will not need to add more acid since the citrus flavors will have penetrated the fish, but serve it with lemon wedges (or limes) in case someone wants to add more.
Note: No salt is added to prevent too much liquid from leaching out of the fish.
From Nancy Harmon Jenkins Cookbook “Virgin Territory: Exploring the World of Olive Oil”