Seviche #2

Yield: 6 Servings

Measure Ingredient
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 \N Hot red chilis; seeded and slivered
1 small Onion; sliced paper-thin
1 \N Clove garlic; minced
\N \N 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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