A tasty marinated fish appetizer from Mexico
This recipe comes from the Delicias Culinarias cookbook that I
brought from Mexico. The introduction to the recipe reads: "Seviche is
prepared with raw marinated fish. It is very popular in Ecuador, Peru,
and in the north of Chile. Depending on the region in Mexico, there
exist several different styles to prepare it. This recipe comes
from the Acapulco region".
I am sure that you have tasted this appetizer if you have ever been to a
beach in Mexico. It is usually served right where you are "roasting" in
the sun or swimming. Yes, the fish in this recipe is raw. However it is
"cooked" by marinating it in lime juice.
- 1 lb turbot fish,
- 1 onion,
- 2 tomatoes,
- 1 avocado,
- 1 cup small green olives
- 6 Tbsp olive oil
- 2 Tbsp chopped parsley
- 1 cup lime juice
- 1 serrano chile,
- 1 Tbsp ketchup
- 1 Tbsp white wine
- 2 jalapeno chilies,
- 2 oz capers
Cut the fish fillets into
cubes. Marinate it for at least 6 hours (preferably overnight) in
of lime juice.
Rinse the fish in a colander and let it dry for 5 minutes. Put it in a
large bowl along with the rest of the lime juice.
Put in the rest of the ingredients. Add salt, pepper and oregano to
Serve with salted crackers.
Use fresh lime juice.
You can use any kind of fish that you like with the condition that it
does not fall apart after marinating. For instance, it does not work
with white fish.
20 minutes (after marinating the fish).
no need to measure.
I. Arieh Cimet
Northwestern University, Evanston, Illinois, USA
Recipe last modified: 10 Dec 86
From: cimeti@nucsrl (I. Arieh Cimet)
Subject: RECIPE: Ceviche (Seviche)
Date: 26 Dec 86 04:48:29 GMT
Organization: Northwestern University, Evanston, Illinois, USA
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