Receta de Guillo
12 November 2016
Atlantic Highlands, NJ


  • Assorted hot peppers
  • 1 lb Corvina (Sea Bass)
  • 6 limes
  • 1 lemon
  • 1 Red Onion
  • 2 cloves garlic
  • olive oil
  • Cilantro
  • salt
  • Avocado


  1. Cube the Corvina – place in a glass bowl
  2. Slice the red onion into thin strips – add to the Corvina and cover with the lime juice. Let it sit for 15 minutes or until it is “cooked”.
  3. In a pestle mash the garlic cloves, hot peppers to taste, salt, olive oil
  4. In a separate bowl – mix avocado -cubed-, thinly slided cilantro, lemon zest
  5. Add the garlic mix to the avocado mix
  6. Strain the fish and set aside the lime juice where the fish “cooked”
  7. Add the avocado mix to the strained Corvina in the glass bowl and blend well
  8. Add the juice back to the Corvina in the glass bowl. Add the cilantro and the zest of 1 lemon