1 1/2 lb white-fleshed fish, skinned and boned
1 1/2 cups fresh lime juice
1 cup vegetable oil
1 cup fresh orange juice
1 to 2 hot red chilis, seeded and slivered
1 small onion, sliced paper-thin
1 clove garlic, minced
salt and pepper to taste
Cut the fish into 1/2-inch cubes; place in a small glass dish and
cover with lime juice. It is extremely important that the fish is
completely covered. Add more juice if necessary.
Cover with plastic wrap and refrigerate 4-5 hours. In the meantime,
combine the oil, orange juice, chilis, onion, and garlic. After
fish has marinated for 3 hours, add this mixture. Chill at least
2 more hours. Add salt and pepper to taste.