Instructions: Cut fish into 1/2" cubes, place in glass bowl & cover with juice.

Refrigerate 4 to 12 hours, turning a few times so that all surfaces of fish are cooked by juice. Gently mix in onion, chiles, oil, vinegar & salt. Served chilled. Note**Serve as a salad, or with warm tortillas, corn chips, toast quarters for an appetizer or first course.

**Other fish such as scod, turbot, monkfish, rockfish or scallops may be used.

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