How about ceviche? Ceviche by Lambchop Ingredients: -1 large container fresh refrigerated salsa, garlic-flavored is my favorite -Fish, chopped into 3/4-inch pieces (Enough to fill a second container, about the same size as the salsa container.) Almost any kind of fish will work, though I prefer yellowtail, wahoo, dorado, or white sea bass. I do not suggest using tuna. -1 quart lemon juice -3/4 red onion, chopped -3 jalapenos, chopped -3 medium tomatoes, semi-firm, diced -1 bunch cilantro, chopped, reserve 1/4 of this for garnish Add lemon juice to the container with fish. Seal tightly and refrigerate for 24 hours. The next day, empty the salsa into a larger bowl. Add onion, jalapenos, tomatoes and cilantro (except for garnish) on top of salsa. Mix gently. Drain the lemon juice out of the fish container very lightly. Do not press the fish to squeeze out all the lemon juice. The remaining juice will bring out the taste. Add fish to the bowl of salsa and chopped veggies. Stir gently to mix. Put in a serving container and sprinkle 1/4 of chopped cilantro on top.
