From: Peruvian Cooking, Basic Recipes.

Note: this is pickled, rather than cooked, fish - don't be scared!  We've made this many times and never had a problem; just make sure you use fresh, chunky, fish and that the lime juice covers it while it is left to stand.
Note: requires preparation in advance.

Serves 6.



  1. Place the fish in a shallow dish and cover with the lime juice, garlic, chilli, sliced onion and some salt and pepper.
  2. Ensure that the lime juice covers all of the fish and place it in the fridge for 4 hours or overnight.
  3. If you intend to use the garnish then boil the sweetcorn and the potatoes.
  4. Serve the fish on top of the lettuce with the garnish.

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