Ingredients:
1 pound fresh red
snapper fillets
3/4 cup freshly squeezed lime juice
1 large tomato, cored, seeded, diced (I use 3 - 4 nice Romas)
1 small red onion, finely diced
2 bunches cilantro leaves, roughly chopped, about 1 cup (3 - 4 tbsp of dry
will work if fresh is unavailable)
1/2 cup bottled clam juice
2 Serrano chili's, stemmed, thinly sliced into circles (I used 1 large
Jalapino)
1 1/2 teaspoons salt
Preparation:
Cut red snapper
into 1/2-inch cubes and place in glass or ceramic dish. Toss with 1/2 cup of
lime juice. Cover and marinate in refrigerator 15 minutes. Drain and discard
lime juice.
Transfer fish to medium bowl. Stir in remaining 1/4 cup lime juice, tomato,
onion, cilantro, clam juice, chili's, and salt. Chill at least an hour, or
up to 1 day, for flavors to blend.
Serve in tall chilled goblets with spears of romaine lettuce and/or tortilla
chips, or in soup bowls lined with the lettuce leaves.