2 lbs. shrimp, peeled and deveined, cut in bite size pieces
1 1/2 lbs. scallops
1 1/2 lbs. firm white fish, Orange Roughy or Halibut
Juice of 12 limes
1 bunch green onions and tops, minced
1/2 c. salad oil
1/2 c. chopped fresh parsley
1/2 tsp. oregano
1/2 tsp. each salt and pepper
3 lg. tomatoes, peeled, seeded and chopped
Tabasco, capers, pimentos, if desired. Cut raw fish into bite size pieces and place in deep dish and cover with lime juice. Refrigerate for at least 8 hours or overnight. Then add all remaining ingredients. Refrigerate until serving time. Drain, reserve liquid, and serve. Keeps well, so don't throw away juice when serving. Keep it to put leftovers in. It is the soaking in the lime juice which "cooks" the fish. |
