1-1/2 to 2 lbs. whitefish, corvina, or shrimp – RAW
1 tablespoon salt (more or less to liking)
1/2 tablespoon Ground black pepper
2 red onions (finely sliced, or diced small)
1-2 Serrano chilies (stemmed, seeded, finely chopped)
juice of 6 lemons and 3 limes
4 ears of corn (optional)
1 lb. sweet potato (optional)
extra virgin olive oil
Remove skin and bones from fish or peel and devein shrimp and cut into small pieces. Wash and dry and put into nonmetallic container. Cover fish or shrimp with ingredients except corn and sweet potato and mix well. Cover and marinate in fridge 3-4 hours, stirring hourly. I like to vary from this recipe by using sweet red pepper, tomato and a little adobo seasoning for extra flavor. I also use garlic, cilantro and green onions. I omit the sweet potato and corn and serve with tostones (fried green plantains) or tortilla chips. You can also make just the marinade without the fish for steak or chicken, or just as pico de gallo.