Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: 2-3 filets of rock cod - cut into very small pieces (set aside). 4 lemons and 2 limes, squeeze out all the juice, and remove seeds. add sea salt to citrus. combine diced fish with the citrus and salt. refrigerate for 8 - 10 hours. dice up cilantro, yellow onion, red onion, anaheim chili, red pepper, garlic, tomatoes very small. set aside in refrigerator. drain liquid from fish and combine diced veggies with fish. toss with olive oil. serve with authentic mexican salted tortilla chips garnish with lime wedges and cilantro sprigs.

Target recipe: clean and rinse fish. pat dry with clean cloth. remove skin and bones. shred. shell and devein any seafood that would require it. place all seafood in casserole dish. cover in lime juice. refrigerate 2 hours. stir. refrigerate 2 hours. drain lime juice. mix together jalapenos, onion, oil, tomato, vinegar, salt, pepper, oregano. stir tomato mixture into fish, coating completely. refrigerate 3 hours. bring to room temp before serving (about 15 minutes). garnish with lime wedges. variation: use lemon instead of lime juice.