Sounds interesting...got the recipe's directions?
I typically cube up the fish into no greater than 1X1" to begin. Try to keep the size consistent to assure they are all "cooked" evenly. Then add them along with the juice from two lemons and two limes to a bowl. You may have to stir it once or twice while it is curing, to make sure that the top pieces get submerged as well. Some use all limes, but that's too bitter for my buds. I also add one jalapeno to mix while it cures. Two hours in the fridge is usually all it takes for all of the pieces to cure. The biggest thing to remember is to strain out all of the juice, twice. I usually press down pretty hard into a straining bowl two times to get all of the juice out. If you forget to strain it or leave too much in the bowl, the entire batch will taste like lemons. After straining, add all of the above ingredients and stir.
