|1½ pounds||White-fleshed fish; skinned and boned|
|1½ cup||Fresh lime juice|
|1 cup||Vegetable oil|
|1 cup||Fresh orange juice (up to)|
|2||Hot red chilis; seeded and slivered|
|1 small||Onion; sliced paper-thin|
|1||Clove garlic; minced|
|The traditional 'salt and peper to taste'|
From: tahnan@... (Mastersmith Encil) Date: Mon, 14 Mar 1994 08:58:54 GMT Seviche, like gravlax and sushi, is raw fish (gravlax is Scandinavian; sushi is of course Japanese). Latin American in origin, it uses citrus juice to 'cook' the fish. I don't understand how, I'm not a chemist.
Anyway, the recipe given in Cooking A to Z (Calif. Culinary Acad., 1992): Cut the fish into ½-inch cubes; place in a small glass dish and cover with lime juice. It is extremely important that the fish is completely covered. Add more juice if necessary.
Cover with plastic wrap and refrigerate 4-5 hours. In the meantime, combine the oil, orange juice, chilis, onion, and garlic. After fish has marinated for 3 hours, add this mixture. Chill at least 2 more hours. Add salt and pepper to taste. Serves 6-8.
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