So good! I didn't focus on using 15 limes, but instead on just barely covering the fish. I probably used about 1.5 cups of fresh lime juice. The small tweaks I made (based on what I had in the house) were: 2 tsp dried cilantro in place of the fresh, white onion instead of red, no celery, 1/4 tsp celery seed for the flavor, and no pico since this is already pico with seafood added. 2 tsp of regular salt is about 4 tsp of course kosher salt and I used about 3 tsp of the course instead and was more generous with the pepper. I left out the avocado, and added 1 small jalapeno with about half the seeds taken out - we like it spicy! So tasty. Note: you don't need to marinate for 24 hours before adding the veggies. I marinated the fish (mahi-mahi) for maybe an hour before adding the remaining ingredients and letting them set overnight, stirring a couple times during the day. The fish firmed up perfectly and the flavors were well blended. Thanks for the recipe!
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So good! I didn't focus on using 15 limes, but instead on just barely covering the fish. I...