Pescado a la Vinagreta

1 whole fish (snapper tarakehi or trevally)
¼ c. cider vinegar
1 t. salt
Pinch of freshly ground black pepper
2 hard boiled eggs, separate the yolks and the whites
1 onion, finely diced
2 medium red tomatoes, finely diced
1 green pepper, finely diced
1 c. mayonnaise
Mashed the egg yolk in a small bowl and the egg white in a separate bowl

Steam fish until cooked, deboned and set aside the head & tail.
On a platter place the head of the fish on one end and the tail on the other end.
In a bowl mix together the fish meat with vinegar, salt and pepper.
Arrange the fish meat on the platter with the fish head and tail already, using the back of a spoon make sure you keep the shape of a-look-alike shape of a whole fish.
Spread mayonnaise on top of the shaped fish, then, alternately arrange tomatoes, pepper, onions, mashed egg yolks and mashed egg whites.




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