Seviche, acapulco style (seviche estilo acapulco)

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

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