FISH: The goodness of this dish is dependent on the freshest fish one can get from the market.

FIRM WHITE FISH CERVICHE:



1 lb. very fresh skinless firm white fish fillets, such as red snapper or grouper

marinade:

¾ cup fresh lime juice
1 jalapeno pepper, seeded and minced
½ small red onion, thinly sliced
1 clove garlic, minced
pinch of cumin and cayenne pepper
½ cup each finely-diced red and yellow bell peppers
salt to taste

1 tbsp. finely-minced cilantro

1 tbsp. extra-virgin olive oil



Rinse and pat dry fish fillets and cut into 1/4-inch pieces. Transfer to a large glass bowl and add in rest of ingredients except olive oil and cilantro. Toss well together. Wrap dish with plastic wrap and refrigerate for 1 hour.

Before serving serviche, stir in olive oil and cilantro. Serve right away as starter.