Seviche #4

Yield: 4 Servings

Measure Ingredient
1 pounds Fillet of halibut; sole or other lean; white fleshed fish
½ cup Lime juice
¼ cup Lemon juice
1 teaspoon Ginger root; chopped fine
½ teaspoon Salt
\N \N Black pepper; ground
1 \N Clove garlic; minced
½ large Red onion; sliced thin
1 tablespoon Canned green chiles; seeded & minced
2 tablespoons Chinese parsley; chopped
\N \N Chinese parsley; chopped

From: JOEL.EHRLICH@... (JOEL EHRLICH) Date: Mon, 29 Aug 1994 04:02:56 GMT Slice fish fillets in half lengthwise. Cut into ½" pieces. Spread in one layer in a glass dish. Combine all but the last one of the remaining ingredients. Pour over the fish. Cover with plastic wrap. Refrigerate 6 hours or more, turning once. Sprinkle with the final measure of Chinese parsley before serving.



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