Tuesday, May 09, 2006


1 (6 ounce) fillet orange roughy, or other firm white fish fillet
15 limes, juiced
1/2 pound cooked shrimp (optional)
2.5 tablespoons chopped cilantro
1 red onion, chopped
2 avocados - peeled, pitted, and chopped
2 fresh tomatoes, chopped
2 celery ribs, chopped
pico de gallo
2 teaspoons salt
1 pinch black pepper

1. Cut the raw fish into cubes and spread out in the bottom of a lasagna pan. Pour in enough lime juice to cover the fish; cover dish, and refrigerate overnight.
2. Remove fish from the refrigerator, and mix in shrimp, cilantro, onions, avocados, tomatoes, and celery. Stir in pico de gallo to taste, and season with salt and pepper. Cover, and refrigerate for 2 hours.

Nutritional Facts:
Servings: 4
Calories per serving: 388
Protein: 23


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