Strawberry Seviche

• 6 jalapeno chiles, stems and seeds removed, minced
• 34 cup orange juice, fresh squeezed preferred
• 14 cup lemon juice
• 1 teaspoon orange peel, grated
• 1 lb sole or 1 lb red snapper or 1 lb flounder, cut in 1/4 by1-inch cubes
• 2 tablespoons olive oil
• 1 small red onion, thinly sliced and separated into rings
• 12 lb strawberry, sliced
• 2 tablespoons fresh parsley, minced

1. In a ceramic or glass bowl, combine chiles, orange juice, lemon juice, and orange peel.
2. Add the fish and refrigerate for 4 to 6 hours, stirring occasionally until the fish loses all translucency.
3. You may leave in the refrigerator overnight to marinate, if desired.
4. Remove the fish, reserving the juice.
5. Mix 1/4 cup of the reserved juice with the oil and parsley.
6. Toss in the strawberries and fish until well coated.
7. Arrange the serviche on plates and serve.

jalapeno chiles, orange juice, lemon juice, orange peel, red snapper, olive oil, red onion, strawberry, fresh parsley

Taken from www.food.com/recipe/strawberry-seviche-371077 (may not work)