Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | White fish fillets |
| 1½ cup | Lime juice |
| 1 pounds | Tomatoes chopped |
| 2 smalls | Onions; chopped |
| ⅔ cup | Chopped olives |
| 4 \N | Serrano or jalapeno chiles (fresh or canned); chopped |
| 1 cup | Catsup |
| 1 cup | White wine |
| 3 tablespoons | Chopped cilantro |
| \N \N | Salt |
| \N \N | Pepper |
Chop fish into ½-inch pieces, and marinate in lime juice. Overnight is best, but at least 3 or 4 hours until it turns white.
Remove fish from the lime juice.
Mix all of the ingredients together and refrigerate for an hour.
Serve with crackers on a bed of lettuce.
Notes: A modern, Acapulcan style seviche of fish, Seviche estilo Acapulco.
Recipe by: Yucatan Cookbook by Lyman Morton Recipe by "Pillsbury Kitchens' Family Cookbook" 1979 edition
Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 17, 1998