(Citrus marinaded seafood salad)
country of origin: Costa Rica


1 lb  firm white fish
1 small onion
1 clove garlic
4 or 5 sprigs of cilantro
1 small (¾”) hot chili
about 8 limes (enough for at least ¾ cup of juice)
¼ teaspoon salt,
and pepper to taste

Cut fish into ½” cubes. Mince the onion, garlic, and chili coarsely. Chop the cilantro very finely. Juice the limes and strain to remove the pulp and seeds. Shrimp (or for the very daring clams) can be substituted for the fish. Mix all of the ingredients and refrigerate tightly covered for at least 3 hours. Serve with corn tortillas, tortilla chips, or crackers.