- 2 serrano chiles, deveined, seeds removed, and thinly sliced
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup olive oil
- 1/4 teaspoon kosher or coarse sea salt
- In a small bowl, add the chiles, lemon juice, olive oil and salt. Mix together and let marinate for at least 1 hour.