In the tradition of the Caribbean islands, the freshly caught fish is pickled in lime juice.
Ingredients (serves 6)
2 lb salmon or baby shark, freshly caught and filleted
Juice of one or two limes
1 hot pepper
1 cup (250 ml) tomato ketchup
Bundle chadon beni or cilantro
3 cloves garlic
1 tablespoon sugar
Small piece of ginger
- Gut and clean the fish as soon as it is caught.
- Soak the fish in the juice of a lime
- Make the special hot and sweet sauce: puree the hot pepper, ketchup, shadon beni/cilantro, garlic, sugar and ginger in a blender. Pour over the fish, and serve immediately.