2lbstunakingfish, bonito or Spanish mackerel, cut into about 6 steaks, 1 inch thick, skin removed
2tbspsalt
1tbspsugar
1cupolive oil or enough to cover the fish
Juice of 4 or 5 lemons or limes
1large Spanish onionpeeled and chopped fine
3tbspparsley or cilantrochopped
Instructions
Sprinkle both sides of the fish steaks generously with salt and the sugar. Place the fish close together in a 9x13-inch plastic pan, making a second layer if needed. Cover the pan tightly with plastic wrap. Place a heavy object, such as a brick, over the fish to weigh it down. Refrigerate the fish for at least 2 days.
Rinse off the salt and sugar. Remove all the bones and cut the fish into 1 -inch pieces. Place the fish in a bowl and cover with the olive oil. Refrigerate overnight.
The next day, drain the oil and pour the lemon or lime juice over the fish. Sprinkle with the onion and then the parsley or cilantro. Serve with toothpicks.