Yield: 6 Servings
|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||White wine|
|3 tablespoons||Chopped cilantro|
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