1 pound uncooked flounder or red snapper,
chopped fine
2-3 canned pickled jalapeņos, chopped
fine, juice reserved
freshly squeezed juice of 10-15 key limes
salt
2 medium tomatoes, diced
1 medium onion, chopped fine
1 cup cilantro, chopped fine
Method :
In a plastic
bowl with a lid, combine the fish, pickled jalapeņo juice, and lime
juice and mix well. Add a pinch of salt, tomatoes, onion, jalapenos, and
cilantro and mix well. Cover and refrigerate overnight.