Seviche, acapulco style (seviche estilo acapulco)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | White fish fillets |
| 1½ | cup | Lime juice |
| 1 | pounds | Tomatoes chopped |
| 2 | smalls | Onions; chopped |
| ⅔ | cup | Chopped olives |
| 4 | Serrano or jalapeno chiles (fresh or canned); chopped | |
| 1 | cup | Catsup |
| 1 | cup | White wine |
| 3 | tablespoons | Chopped cilantro |
| Salt | ||
| Pepper | ||
Directions
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