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Also see Article on Lemons

Yields: 8 servings

    • 1 pound cod, diced in 1/2-inch cubes
    • 1/3 cup fresh lemon juice
    • 1/3 cup fresh lime juice
    • 1/2 teaspoon salt
    • 1/2 teaspoon dried oregano

Mix the above ingredients well.
Allow to marinate in refrigerator for two hours.

Drain juice completely.
Combine and add to drained fish:

    • 1 tablespoon olive oil
    • 1/3 cup fresh lemon juice
    • 1/3 cup fresh lime juice
    • 1/2 teaspoon salt
    • 1/4 teaspoon white pepper
    • 1/4 teaspoon ground cumin

Mix well and add:

    • 1 medium tomato finely chopped
    • 1/2 medium onion finely chopped
    • 1 teaspoon vinegar
    • 4 ounces cooked tiny salad shrimp
    • 1 fresh jalapeno pepper, seeded and finely minced
    • 1 tablespoon finely chopped fresh cilantro

Stir and refrigerate eight hours or overnight.
Serve cold on a lettuce leaf with crispy tortilla chips.

Recipe by Peggy Trowbridge



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