Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 cups½-inch cubes of fish fillets (weakfish, bluefish, sea squab, flounder, red snapper, bass, etc.)
  • ½ cup coarsely chopped onion
  • 2 small hot green peppers, finely chopped, or dashes of Tabasco
  • cup fresh lime juice
  • ½ cup tomato juice
  • cup olive oil
  • 1 large tomato, peeled and chopped
  • garlic cloves, finely minced
  • ½ teaspoon dried thyme or 2 fresh thyme sprigs, finely chopped
  • Salt and freshly ground black pepper
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon finely chopped fresh coriander leaves (optional)
  • ¼ cup finely chopped sweet red peppers (optional)


    The essential thing in making this dish is that the fish be as fresh as possible, since the only “cooking” is the action of the lime juice on the raw fish. To make it, combine all ingredients and let stand in the refrigerator overnight.