I now know how to cook my fish without any heat! The filet is cut into pieces and then the pieces fill a jar. Next, the jar is topped-off with lemon juice and left either in or out of the frig. In about one hour, the fish is ready to be enjoyed! There is something about the citric acid which prepares the fish flesh:soft and tasty. The flavor is delicious and is perfect with a huge glass of white wine (as most things are.). This technique is common among the fishermen, who take the limes/lemons with them to sea and soak the first fish in the juice--which prepares lunch without a cooker. I first learned this technique from my cookbook, while preparing cheviche! Esnjoy!
There are any fruits in the green market which I use for fruit juice. I don't know the names but so what! The preparation is fun and I'm not always sure of the results. If bitter, alittle sugar helps out. Usually some milk is needed to liquidfy and I use my blender. Delicious and healhty. Fruit is so fresh here that I only buy what I need for today and tomorrow, or it spoils. Even so, it is so cheap that I use the garbage can without remorse.