3 oz. fish per person
Lemon or lime juice
1 sliced sweet onion
1/2 c. chopped celery
1/4 chopped green pepper
1 or 2 chopped pimentos (for color)
1 tbsp. pickling spices
1 tsp. salt
Dash of Tabasco

Cover the fish with lemon or lime juice and marinate in the refrigerator for several hours. When pieces h ave toughened slightly and are opaque white in color, they are ready to serve.

Drain, spoon onto plate lined with a lettuce leaf, chill and serve as appetizer similar to crab meat or shrimp cocktail.