Lynn and Chuck have become dedicated
Crossfitters over the last 6 months or so.
They fit right in with the rest of us
competitive freaks!
1 ½ Pounds of firm white fish cubed
Juice of 3 limes
¼ tsp. salt
¼ tsp. fresh ground black pepper
2 tsp. Oregano, crushed using a mortar and pestle
1 large Onion finely chopped
3 large tomatoes, diced and peeled
1 can (4ounces) diced green chilies, drained
1 jar (2 ounces) pimentos, diced and undrained
½ cup of Salsa or Taco sauce
Salt and Fresh Ground Pepper
Place cubed fish in glass, dish and squeeze lime juice on
it. Sprinkle with garlic salt and freshly ground black
pepper. Cover and refrigerate overnight.
Add all remaining ingredients, with seasoning to taste.
Mix well and refrigerate 3 more hours before serving.
Serve as a first course as you would serve a seafood
Cocktail, use as an hors d'oeuvre with tortilla chips for
Dipping, or serve as a cold seafood salad on cold, crisp
Lettuce leaves on chilled plates. Makes 6 to 8 servings.
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