5 pounds of fish (preferably curvina or snapper)
2 hot peppers
2 cups of lemon juice
3 chopped onions
Vegetable oil to taste
Removes the skin and bones from the curvina. Then cut the raw fish into small pieces being careful not to leave any bones.
Place in a glass bowls or pyrex (no metal) and add the onions (cut into little strips) and lemon juice. Mix well so that the fish is soaked and covered with the lemon juice. We recommend using a wooden spoon or plastic spoon.
Then add the chopped hot peppers and oil. Prepare two days before serving. Cover and refrigerate.
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