PREPARATION: 20 min
1 lb flounder fillets, cut into 1 inch strips
1 1/2 cups chopped pineapple
1 big tomato, chopped
1 cup chopped celery
1 small onion, chopped
1/2 cup chopped dill or parsley
3-4 lemons, juiced
Pink salt and freshly ground pepper
In a big bowl mix all ingredients.
Season with salt and pepper.
Add lemon juice, and stir to coat well (the fish has to be submerged as much as possible).
Cover with plastic wrap and refrigerate at least 15-30 minutes or until fish is "cooked" (opaque white all the way through).
Serve chilled with tortilla chips, sweet potato chips, or something else crunchy.